Sea Scallops & Fettuccine

Recipe credit goes to Donna Thompson from Wyoming (Taste of Home)

Here's what you need:

• 4 ounces of uncooked fettuccine
• 1 Tbsp. olive oil (can use avocado oil)
• 1 small red pepper, sliced thin
• 1 garlic clove, minced (or 1 tsp. minced garlic from a jar,)
• 1/2 tsp. lemon zest
• 1/4 tsp. crushed red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup white wine (or can use additional chicken broth)
• 1 Tbsp. fresh lemon juice
• 6 sea scallops (about 3/4 lb.)
• 2 tsp. grated parmesan cheese

Cook fettuccine according to package directions, drain. 

While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add red pepper, lemon zest, garlic and pepper flakes. Cook and stir for about 2 minutes. Stir in broth, wine (if using) and lemon juice. Bring to a boil. Reduce heat to medium and simmer, uncovered, 5-6 minutes or until the liquid is reduced by half. 

Cut each scallop in half, horizontally, and add to skillet. Cook, covered, for 4-5 minutes or until the scallops are firm and opaque, stirring occasionally. Serve over the cooked fettuccine with a sprinkle of cheese on top. Enjoy!

NOTES**:

• I did not use wine. I just used 3/4 cup of chicken stock. 
• I used about 1 cup of freshly shredded Romano Cheese and added it to the pan with about a minute to go, allowing it to melt into the juices with the scallops and adding a bit of creaminess to it.
• I garnished with a bit of lemon zest on top.