| 1 | Using a zester, cut peel (colored part only) from lemon in fine shreds (or use a vegetable peeler to pare off colored part of peel, then cut peel into fine slivers). |
| 2 | Set lemon peel aside. |
| 3 | In a large pan, cook pasta in about 3 quarts of boiing salted water until tender to bite (8 to 10 minutes). |
| 4 | Drain, rinse with cold water, and drain again; set aside. |
| 5 | Rinse scallops and pat dry; if using sea scallops, cut into ?inch thick slices. |
| 6 | Set aside. |
| 7 | Melt butter in oil in a wide frying pan over medium-high heat. |
| 8 | Add bell peppers, garlic, and red pepper flakes; cook, stirring, for one minute. |
| 9 | Add broth and lemon juice to pan; bring to boil. |
| 10 | Add scallops, cover and cook until opaque in center; cut to test (about 3 minutes). |
| 11 | Remove from heat. |
| 12 | Lift scallops and peppers from pan with a slotted spoon and set aside. |
| 13 | Add pasta to pan juices; lift and mix with 2 forks until pasta is hot. |
| 14 | Pour pasta and sauce into serving dish. |
| 15 | Top with scallops and peppers; then sprinkle with parsley and lemon peel. |
| 16 | Season to taste with salt and pepper. |
| 17 | Before serving, mix lightly with a serving fork and spoon. |
| 18 | Make 4 to 6 servings. |
| 19 | recipe by : sunset"s all times favorites |
