Scallop & Red Pepper Pasta

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Servings: 4 Difficulty: Advanced
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Italian-style savory and satisfying main that brings home-style flavor to your table
Scallop & Red Pepper Pasta recipe image

This Italian main features Lemon, Spaghetti — dry, Scallops, Butter or margarine, Olive oil. It delivers smooth, comforting richness, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Scallop & Red Pepper Pasta recipe image
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Scallop & Red Pepper Pasta

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 746.1

Description

This Italian main features Lemon, Spaghetti -- dry, Scallops, Butter or margarine, Olive oil. It delivers smooth, comforting richness, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. 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,
  2. peel (colored part only) from lemon in fine shreds (or use a vegetable peeler to pare off colored part of
  3. peel , then
  4. peel into fine slivers).
  5. Set lemon peel aside.
  6. In a large pan,
  7. cook pasta in about 3 quarts of boiing salted water until tender to bite (8 to 10 minutes).
  8. Drain, rinse with cold water, and drain again; set aside.
  9. Rinse scallops and pat dry; if using sea scallops, cut into 1/4 inch thick slices.
  10. Set aside.
  11. Melt butter in oil in a wide frying pan over medium-high heat.
  12. Add bell peppers, garlic, and red pepper flakes; cook, stirring, for one minute.
  13. Add broth and lemon juice to pan; bring to boil.
  14. Add scallops, cover and cook until opaque in center; cut to test (about 3 minutes).
  15. Remove from heat.
  16. Lift scallops and peppers from pan with a slotted spoon and set aside.
  17. Add pasta to pan juices; lift and mix with 2 forks until pasta is hot.
  18. Pour pasta and sauce into serving dish.
  19. Top with scallops and peppers; then sprinkle with parsley and lemon peel.
  20. Season to taste with salt and pepper.
  21. Before serving, mix lightly with a serving fork and spoon

Nutrition Facts

Servings 4

Amount Per Serving
Calories 746.1kcal
% Daily Value *
Total Fat 29.7g46%
Saturated Fat 6.2g31%
Cholesterol 39.7mg14%
Sodium 795.6mg34%
Total Carbohydrate 87.8g30%
Dietary Fiber 7.7g31%
Sugars 11.2g
Protein 30.7g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, bell, boiling, butter, dry, frying, italian, lemon, main, margarine, oil, olive, pasta, pepper, peppers, red, scallop, scallops, seafood, seeded
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