Creamy Scallops and Roasted Bell Peppers with Spaghetti


1 lb spaghetti pasta

1 tablespoon extra virgin olive oil

1 lb of scallops

¼ teaspoon each salt and pepper

2 tablespoons butter

3 cloves of garlic, minced

¼ cup roasted bell peppers, drained and finely chopped

2 teaspoons lemon zest

⅛ teaspoon red pepper flakes

1 ¼ cup heavy cream

2 tablespoon fresh lemon juice

3 tablespoon fresh parsley, chopped

Parmesan cheese for serving


Cook spaghetti according to package directions for al dente.  Drain.

 

Meanwhile, heat a large skillet on high heat with extra virgin olive oil. Season scallops with salt and pepper.  Add scallops to the skillet in a single layer.  Let the scallops sear for 1-2 minutes. Turn and sear for another 1-2 minutes.


Add butter, garlic, roasted red bell peppers and lemon zest to the pan.  Saute for 1 minute. 


Pour in cream, lemon juice and 2 tablespoons of parsley.  


Add cooked drained pasta to the pan and simmer in the sauce with the scallops for 2 minutes.

Remove from heat and garnish with parmesan cheese and the remainder of the chopped parsley.  Serve immediately.



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