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Southwestern Scallops And Pasta Recipe

by CookEatShare Cookbook

Ingredients

1 T extra virgin olive oil 1 scallion, sliced thin 1 med. green bell pepper, diced fine 1/2 med. red bell pepper, diced fine 8 ounce bay scallops, or possibly the larger sea scallops cut in fourths 1/2 c. corn kernels

1 clove garlic, chopped 2 T lime juice 2 T minced fresh coriander (cilantro) Salt and freshly grnd black pepper 9 ounce rotelle, penne or possibly fusilli

Directions

1. Heat oil in a medium frying pan; add in scallion and peppers; saute over medium heat till tender, about 5 min. Turn heat to high; add in scallops and corn. Stir fry till just tender, about 3 min. Off heat, stir in the garlic, lime juice, coriander (or possibly Italian parsley can be substituted), salt and pepper to taste.Meanwhile, cook the pasta al dente; drain. Toss the scallop mix with the hot pasta and serve immediately.

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