Ingredients
4 ounces uncooked fettuccine1 tablespoon olive oil1/2 medium sweet red pepper, julienned1 garlic clove, minced1/2 teaspoon grated lemon zest1/4 teaspoon crushed red pepper flakes1/2 cup reduced-sodium chicken broth1/4 cup white wine or additional broth1 tablespoon lemon juice6 sea scallops (about 3/4 pound)2 teaspoons grated Parmesan cheese
Preparation
Cook fettuccine according to package directions; drain.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half.
Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.
