Linguini with Bay Scallops, Chevre and Red Peppers

The combination of flavors in this seafood pasta is delightful. The chevre and cream combine to form a rich sauce, and the appetizing scallops are nicely highlighted by colorful vegetables.

  • DISH TYPE
    Entrée
  • COURSE
    Pasta or Noodles
  • SERVINGS
    2
  • OCCASIONS
    Entertaining

Ingredients

  • 1/2 lb Fresh Linguini ((lemon is nice))
  • 3 tbsp Butter (separated)
  • 1/2 cup red bell peppers (thinly sliced)
  • 2 tbsp cream
  • 1/2 cup chopped leeks
  • 8 oz bay scallops
  • 6 oz Cypress Grove Fresh Chevre
  • Salt and pepper
  • Chopped fresh parsley and other herbs

Cooking Directions

  • 1
    In a large pot of boiling water, cook pasta until done, and drain.
  • 2
    In a skillet or sauté pan, sauté leeks and peppers in 2 tablespoons butter until tender.
  • 3
    Stir in 1 tablespoon butter and scallops and sauté until opaque, about 1 minute.
  • 4
    Add chevre, cream, and barely heat.
  • 5
    Correct seasoning with salt, pepper, and cayenne to taste.
  • 6
    Toss on hot pasta, sprinkle with chopped parsley and other herbs.
  • 7
    Serve immediately.

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