Scallops with Peppers

From: Brian Moffet <brianm@sco.com>

This can be cut in half, which I normally do.

• 2 lemons
• 1 lb scallops
• 4 cloves garlic (crushed or minced)
• 1/4 tsp crushed red pepper
• 2 red bell peppers (cut in thin strips)
• 1/4 cup olive oil
• 1/4 cup butter
• 3/4 cup boulion

boil enough linguine for 4 people.

using a potato peeler, peel the thin yellow part of the peel off of the lemon, and then slice it into thin strips. (lemon zest is it called?) This is just the yellow part, not the white under neath. Squeeze lemon to get 1/4 cup juice, no seeds.

wash scallops and slice into 1/4 inch thin sections. I usually cut them into thin disks (if the originals are disk shaped)

melt butter in olive oil over medium heat, toss in garlic, crushed red pepper, and bell peppers. Cook bell peppers for 1 minute. take out bell peppers with slotted spoon, and put in warm bowl, cover to keep warm. Save broth in pan.

add lemon juice and boulion to the olive oil/butter mixture and bring to boil. Add scallops, turn down heat, cover and cook until done (about 2 - 3 minutes.)

remove scallops with slotted spoon and add to red bell peppers.

add linguine to olive oil/butter/lemon juice/broth and warm.

At this point I put the pasta onto plates, and top it with the red bell pepper/scallop mixture, and then put the think lemon strips on top and serve.