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| Scallop Red Pepper Pasta |
Ingredients
1/4 teaspoon red pepper (flakes, crushed)
3/4 glass chicken broth
1/4 glass lemon juice
3/4 glass parsley (chopped)
1 lemon
340 g spaghetti, dry
450 g scallops
1/4 glass butter
1/4 glass olive oil
3 large red bell pepper (seeded and sliced)
2 cloves garlic (minced)
pepper
salt
Cooking Instructions
With a zester, cut peel from lemon in fine shreds. Set lemon peel aside. In a large pan, cook pasta in almost three quarts of boiling salted water until tender to bite ten 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 a minute. Add broth and lemon juice to pan; bring to boil. Add scallops, cover and cook until opaque in center; cut to test three minutes. Remove from heat. Lift scallops and peppers from pan with a slotted spoon and set aside. Add pasta to pan juices; lift and blend with two forks until pasta is hot. Pour pasta and sauce into serving dish. Top with scallops and peppers; later sprinkle with parsley and lemon peel. Season to taste with pepper and salt. Before serving, blend lightly with a serving fork and spoon. Enjoy.
Recipe From American Cuisine
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