12 oz. large sea scallops
2 servings Lemon Pepper Fettuccini
peanut oil
Wondra (could also use potato starch or corn starch)
salt
Pepper
2 shallots, minced
1/2 cup julienned sweet red bell pepper
1/2 cup prepared basil pesto (I use the last of my homemade mixed with Cibo Naturals brand which I had purchased at Costco)
1 1/2 cups half & half (I used fat-free because that’s what I always have in the house)
In a large pot of salted water, cook pasta according to package directions. Mix together some Wondra with salt & pepper to taste. Make sure the scallops are dry and then lightly coat with the Wondra mix. While the past is cooking heat a heavy (I used my cast iron skillet) pan until searing hot. Add enough oil to lightly coat the bottom of the pan. Add the scallops. Sear one side and then turning just once, sear the other being careful not to over cook. Once the scallops are cooked remove to a plate. To the pan add the shallots and cook quickly until tender, about 1 minute. Add the red pepper and cook for an additional minute. Add the pesto and half & half, stirring to combine and cook for 1 minute or until thickened and coats the back of a spoon. Season to taste with salt & pepper. Add in the fettuccini and toss to coat. Serve the pasta with the scallops.
Enjoy!
