Lemon Fettuccine with Scallops and Three Peppers Recipe
Ingredients
| Fresh lemon pasta-8 ounces or Dry-4 ounces | ||
| Scallops | 8 Ounce | |
| Butter-2 to 3 teaspoons | ||
| Yellow sweet pepper-1/, cut into small dice | ||
| Sweet red pepper | 1/2 To taste | |
| Purple or green sweet pepper-1/2, cut into small dice | ||
| Fresh fennel leaves-2 teaspoons, chopped | ||
| Garlic chives | 1 Tablespoon, chopped | |
Directions
GETTING READY
1) Cook pasta as per package instructions. Drain.
2) Rinse and pat dry scallops.
MAKING
3) Take a pan and heat half of the butter until foamy.
4) Add pepper confetti and herbs. Cook them partly covered until they are little soft.
5) Now, add scallops and cook for a couple of minutes.
SERVING
6) Toss the pasta with remaining butter and top it with sauce. Serve.
1) Cook pasta as per package instructions. Drain.
2) Rinse and pat dry scallops.
MAKING
3) Take a pan and heat half of the butter until foamy.
4) Add pepper confetti and herbs. Cook them partly covered until they are little soft.
5) Now, add scallops and cook for a couple of minutes.
SERVING
6) Toss the pasta with remaining butter and top it with sauce. Serve.
Chef
