Sea Scallops and Fettuccine
This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. —Donna Thompson, Laramie, Wyoming
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
