scallops and roasted red pepper with pasta

Ingredients

• 1 lb. bay scallops, seasoned with salt and pepper
• 2 red peppers or pimentos, roasted and peeled
• 2 leeks
• 1 tsp. thyme
• 1/4 cup olive oil
• 2 cloves garlic, minced
• lemon juice
• 1 cup chicken stock
• 12 ounces Al Dente™ Pasta

Directions

Cut peppers and leeks into julienne. Blanche leeks briefly in boiling water. Sauté scallops in very hot olive oil. When they are just browned but not fully cooked, add the garlic. Remove from pan and season with thyme and lemon juice. Add stock to skillet, boiling for 4 minutes to reduce it by half. Add peppers and leeks. Lower heat and add scallops. Add the cooked pasta to the skillet and toss together. Season. Garnish with fresh parsley.

* Variation: Substitute shrimp for the scallops