Zesty lemon-pepper linguine tossed with golden seared scallops, colorful bell peppers, and a light olive oil sauce, finished with fresh chives for a clean, vibrant bite.
0.25 cup olive oil, divided
16 scallops
1 onions, finely chopped
0.50 red bell pepper, chopped
0.50 yellow bell pepper, chopped
0.50 orange bell pepper, chopped
0.50 cup lemon juice
1 tsp grated lemon zest
0.50 tsp ground black pepper
2 tbsp fresh chives, snipped
12 oz Mueller's® Linguine
1
Prepare pasta according to package directions; drain.
2
In saucepan, heat 2 tablespoons oil; sear scallops 2 minutes per side, or until golden brown and cooked through; remove and set aside.
3
To saucepan, add remaining oil, onion and peppers; sauté until tender.
4
Add lemon juice, zest, ground black pepper, chives and scallops; heat through.
5
Toss cooked linguine with scallop mixture.
Ingredients
0.25 cup olive oil, divided
16 scallops
1 onions, finely chopped
0.50 red bell pepper, chopped
0.50 yellow bell pepper, chopped
0.50 orange bell pepper, chopped
0.50 cup lemon juice
1 tsp grated lemon zest
0.50 tsp ground black pepper
2 tbsp fresh chives, snipped
12 oz Mueller's® Linguine