Scallop & Red Pepper Pastaitalian, main dishes, pasta, seafood 1 lemon 12 oz spaghetti -- dry 1 lb scallops 1/4 cup butter or margarine 1/4 cup olive oil 3 large red bell peppers -- seeded 1 and sliced 2 cloves garlic -- minced 1/4 teaspoon red pepper flakes -- 1 crushed 3/4 cup chicken broth 1/4 cup lemon juice 3/4 cup parsley -- chopped 1 salt and pepper 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 1/4 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 |
