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From: Brian Moffet <email@example.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.