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Ingredientes
- 1 pound bay scallops (whole), or possibly sea scallops (quartered)
- 2 bell peppers, green or possibly 1 green and 1 red
- 1 clove garlic, finely minced
- 1/2 to 1 teaspoon warm pepper flakes (or possibly even more to taste)
- 1/4 to 1/3 c. extra virgin olive oil
- Salt and pepper to taste
- 1/2 c. grated imported Parmesan cheese (optional)
- 1/4 pound sweet butter
- 4-5 anchovies with 1 teaspoon their oil
- 1 pound linguine or possibly sm. pasta shells
Direcciones
- Blend anchovies and oil in food processor till smooth or possibly pounded together in a mortar.Bring a large pot of salted water to a boil, ready for the pasta. Char peppers on all sides till blackened. Place immediately in brown paper bag, fold bag shut and let peppers "steam" for 10 min. Peel them under cold running water. Throw away stems, seeds, and white inner membranes. Cut peppers into 1-inch squares.
- Saute pepper and garlic in half the oil in large wide frying pan over medium heat, seasoning lightly with salt and pepper for 3-4 min, stirring often. Add in pepper flakes, scallops, remaining oil and saute for another 2-3 min over low heat, stirring often. Remove pan from heat and let it sit while you prepare pasta.
- Have large platter for pasta warmed and ready. Add in linguine or possibly pasta shells to boiling water, boil uncovered, stirring from time to time so pasta does not stick together. Cook just till al dente. Drain at once. Reheat sauce for a couple seconds.
- Place half anchovy butter on warm platter. Cover with pasta. Top with scallop sauce and remaining anchovy butter. Mix well at table and serve, passing cheese separately, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 12 servings | |
| Calories 310 | |
| Calories from Fat 132 | 43% |
| Total Fat 15.0g | 19% |
| Saturated Fat 6.45g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 182mg | 8% |
| Potassium 245mg | 7% |
| Total Carbs 30.2g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.45g | 1% |
| Protein 13.12g | 21% |
