Scallop & red pepper pasta

Yield: 4 Servings

Ingredients:

1 Lemon
12 oz Spaghetti -- dry
1 lb Scallops
1/4 c Butter or margarine
1/4 c Olive oil
3 lg Red bell peppers -- seeded And sliced
2 Cloves garlic -- minced
1/4 ts Red pepper flakes -- Crushed
3/4 c Chicken broth
1/4 c Lemon juice
3/4 c Parsley -- chopped

Instructions:

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