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~Scallops & Red Peppers with Linguine~




Source of Recipe


~Sue at APOT~


List of Ingredients




1 lemon
12 oz dry linguine
1 lb scallops, rinsed and drained
1/4 cup butter
1/4 cup olive oil
3 large red bell peppers, seeded & cut into thin slivers
2 cloves garlic, minced or pressed
1/4-1/2 tsp crushed red pepper
1/4 cup chicken broth
1/4 cup finely chopped parsley
salt and pepper to taste
2 packs Goya Sazo'n




Recipe




Using a zester, cut peel from lemon in fine
shred. Set aside Squeeze juice from lemon - you need 1/4 cup. Set aside.

In a 5 to 6 quart pan cook linguine in 4 qts of boiling water until tender to bite. Drain well and set aside.

Meanwhile, slice scallops 1/4 inch thick and set aside. (I don't do this, since I buy the smaller ones) Melt butter in oil in a wide frying pan over med-high heat. Add bell peppers, garlic, crushed red pepper and Sazo'n, then cook, stirring , for 1 minute. Lift out bell peppers with slotted spoon and keep warm.

Add broth and lemon juice to pan and bring to boil. Add scallops, cover and cook until scallops are opaque throughout(2-3 minutes) Remove from heat and lift out scallops and add to bell peppers. Add cooked pasta to pan mixing lightly with 2 forks untill pasta is hot.

Transfer pasta a sauce to a warm serving dish, then top with parsley, scallops and peppers mixture and lemon peel. Mix lightly and season with salt and pepper.