Yield: 2 servings

Ingredients:

4 ounces uncooked fettuccine
1 tablespoon olive oil
1/2 medium sweet red pepper, julienned
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
1/2 cup reduced-sodium chicken broth
1/4 cup white wine or additional broth
1 tablespoon lemon juice
6 sea scallops (about 3/4 pound)
2 teaspoons grated Parmesan cheese

Directions:

  1. Cook fettuccine according to package directions; drain.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat.
  3. Sear scallops.
  4. Remove from pan.
  5. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes.
  6. Stir in broth, wine and lemon juice.
  7. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half.
  8. Return scallops to skillet.
  9. Serve with fettuccine and sprinkle with cheese.