Scallop & Red Pepper Pasta Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Lemon,
12 ounce: Spaghetti, dry
1 lbs: Scallops,
1/4 cup: Butter or margarine,
1/4 cup: Olive oil,
3 large: Red bell peppers, seeded
And sliced,
2 Cloves: garlic, minced
1/4 tsp: Red pepper flakes --,
Crushed,
3/4 cup: Chicken broth,
1/4 cup: Lemon juice,
3/4 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 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 : Sunsets All Times Favorites
Source from luhu.jp
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 : Sunsets All Times Favorites
Source from luhu.jp