Scallop & red pepper pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Lemon | |
| 12 | ounces | Spaghetti -- dry |
| 1 | pounds | Scallops |
| ¼ | cup | Butter or margarine |
| ¼ | cup | Olive oil |
| 3 | larges | Red bell peppers -- seeded |
| And sliced | ||
| 2 | Cloves garlic -- minced | |
| ¼ | teaspoon | Red pepper flakes -- |
| Crushed | ||
| ¾ | cup | Chicken broth |
| ¼ | cup | Lemon juice |
| ¾ | cup | Parsley -- chopped |
| Salt and pepper | ||
Directions
Using a zester, cut peel (colored part only) from lemon in fine shreds (or use a vegetable peeler to pare off colored part of peel, then cut peel into fine slivers). Set lemon peel aside. In a large pan, cook pasta in about 3 quarts of boiing salted water until tender to bite (8 to 10 minutes). Drain, rinse with cold water, and drain again; set aside. Rinse scallops and pat dry; if using sea scallops, cut into ¼ inch thick slices. Set aside. Melt butter in oil in a wide frying pan over medium-high heat. Add bell peppers, garlic, and red pepper flakes; cook, stirring, for one minute. Add broth and lemon juice to pan; bring to boil. Add scallops, cover and cook until opaque in center; cut to test (about 3 minutes). Remove from heat.
Lift scallops and peppers from pan with a slotted spoon and set aside. Add pasta to pan juices; lift and mix with 2 forks until pasta is hot. Pour pasta and sauce into serving dish. Top with scallops and peppers; then sprinkle with parsley and lemon peel. Season to taste with salt and pepper. Before serving, mix lightly with a serving fork and spoon. Make 4 to 6 servings.
Recipe By : Sunset's All Times Favorites