Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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

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