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Pasta with Scallops and Peppers




Source of Recipe


Internet


List of Ingredients




1 lb. Bay scallops (whole) or sea scallops (quartered)
2 bell peppers-green and red
1 clove garlic-finely chopped
1/2-1 tsp. hot pepper flakes
1/4-1/3 cup olive oil
1 lb. LINGUINE or small pasta shells
salt and pepper to taste optional
1/2 cup grated imported Parmesan cheese
ANCHOVY BUTTER
1/4 lb. Sweet butter
4-5 anchovies with 1 tsp. Oil blended in food processor till smooth


Bring large pot of salted water to a boil-ready for pasta. Char peppers on all sides till blackened and place in a brown paper bag and steam for 10 minutes, peel under cold water then cut peppers into 1 inch squares. Sauté pepper and garlic in 1/2 the oil in a large wide skillet over medium heat and add pepper flakes, scallops, remaining oil and sauté for another 2-3 minutes over low heat stirring often, remove pan from heat and let it set while you prepare pasta. Have a large platter warm and ready. Cook pasta till al dente and drain. Reheat sauce for a few seconds then place half of anchovy butter on warm platter and cover with pasta top with scallop sauce and remaining anchovy butter and mix well. Serve with cheese separately.


Recipe