Pasta with Scallops and Peppers recipe

• 1 lb. Bay scallops (whole) or sea scallops (quartered)
• 2 bell peppers-green and red
• 1 clove garlic-finely chopped
• 1/2-1 tsp. hot pepper flakes
• 1/4-1/3 cup olive oil
• 1 lb. LINGUINE or small pasta shells
• salt and pepper to taste optional
• 1/2 cup grated imported Parmesan cheese

ANCHOVY BUTTER
1/4 lb. Sweet butter
4-5 anchovies with 1 tsp. Oil blended in food processor till smooth

Bring large pot of salted water to a boil-ready for pasta. Char peppers on all sides till blackened and place in a brown paper bag and steam for 10 minutes, peel under cold water then cut peppers into 1 inch squares. Sauté pepper and garlic in 1/2 the oil in a large wide skillet over medium heat and add pepper flakes, scallops, remaining oil and sauté for another 2-3 minutes over low heat stirring often, remove pan from heat and let it set while you prepare pasta. Have a large platter warm and ready. Cook pasta till al dente and drain. Reheat sauce for a few seconds then place half of anchovy butter on warm platter and cover with pasta top with scallop sauce and remaining anchovy butter and mix well. Serve with cheese separately.

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