Scallops Primavera
Source of Recipe
Internet
List of Ingredients
8 ounces spinach fettuccine
1 pound sea scallops
1/4 teaspoon salt and lemon pepper
3 tablespoons olive oil
1 pound asparagus, cut into 2-inch pieces
1 red pepper, cut into strips
6 scallions, diagonally sliced
4 cloves garlic, slivered
1/2 cup white wine
1 teaspoon crushed red pepper flakes
Recipe
Cook pasta according to package directions. Drain and keep warm.
Season scallops with salt and lemon pepper.
In skillet, cook scallops in hot oil 3 minutes, turning once, until golden; remove and keep warm.
To same skillet, add red pepper, asparagus, scallions and garlic; cook, stirring, 5 minutes.
Stir in wine and pepper flakes; bring to a boil. Boil 1 minute, or until reduced by half.
Return scallops to pan; cook 1 minute more.
Serve over pasta.
Servings: 6
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