Scallops in Garlic/Red Pepper Sauce

Here is an interesting combination featuring three of my favorites, Scallops, sweet Red Peppers and Angel Hair Spaghetti.

INGREDIENTS:

¾ to 1 pound fresh or frozen scallops (Sea or Bay)
¼ pound Angel Hair spaghetti

1 Sweet Red Pepper

1 large clove garlic

¼ teaspoon crushed red pepper flakes *

2 Tbsp olive oil

1 tsp parsley

White wine

2 tablespoons grated Parmesan cheese

Fresh parsley sprigs for garnish

PREPARATION:

Wash the scallops; if using large sea scallops, slice through the diameter into 3/8” discs. Wash the red pepper and cut it into ½” squares. Wash the parsley and shake off the water; cut from the stem and chop 1 tsp. Peel and chop the garlic do not use a press.

COOKING:

First Cook Angel Hair, drain, rinse and put it on a serving platter, cover with a foil tent to keep it warm.

Heat a skillet medium hot, add the oil and let it heat. Sauté the garlic and pepper flakes until the garlic just starts to turn light brown. Add the scallops, red peppers and chopped parsley. Sauté until scallops become firm and opaque. A splash of white wind adds just a bit of flavor.

Serve the scallops and peppers over Angel Hair; Pour any remaining sauce over and sprinkle with the Parmesan.

Garnish with parsley.

*See Tips