Title: Scallop & red pepper pasta
 Categories: Italian, Main dishes, Pasta, Seafood
      Yield: 4 Servings
 
      1    Lemon
     12 oz Spaghetti -- dry
      1 lb Scallops
    1/4 c  Butter or margarine
    1/4 c  Olive oil
      3 lg Red bell peppers -- seeded
           And sliced
      2    Cloves garlic -- minced
    1/4 ts Red pepper flakes --
           Crushed
    3/4 c  Chicken broth
    1/4 c  Lemon juice
    3/4 c  Parsley -- chopped
           Salt and pepper
 
  Using a zester, cut peel (colored part only) from lemon in fine
  shreds (or use a vegetable peeler to pare off colored part of peel,
  then cut peel into fine slivers). Set lemon peel aside. In a large
  pan, cook pasta in about 3 quarts of boiing salted water until tender
  to bite (8 to 10 minutes). Drain, rinse with cold water, and drain
  again; set aside. Rinse scallops and pat dry; if using sea scallops,
  cut into 1/4 inch thick slices. Set aside. Melt butter in oil in a
  wide frying pan over medium-high heat. Add bell peppers, garlic, and
  red pepper flakes; cook, stirring, for one minute. Add broth and
  lemon juice to pan; bring to boil. Add scallops, cover and cook until
  opaque in center; cut to test (about 3 minutes). Remove from heat.
  Lift scallops and peppers from pan with a slotted spoon and set
  aside. Add pasta to pan juices; lift and mix with 2 forks until pasta
  is hot. Pour pasta and sauce into serving dish. Top with scallops and
  peppers; then sprinkle with parsley and lemon peel. Season to taste
  with salt and pepper. Before serving, mix lightly with a serving fork
  and spoon. Make 4 to 6 servings.