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.

Servings: 2


  • 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


  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.
  • Yield: 2 Servings