Fettuccine With Scallops and Red Pepper Cream Sauce
1 lb linguine or fettucine, cooked
2 whole roasted red peppers
4 T butter
2 cloves garlic, minced
1 1/2 pounds sea or bay scallops
1 cup heavy cream or sour cream, or more as needed
Salt, pepper to taste
Puree peppers in blender. Set aside.
Saute scallops in butter until almost done, add garlic for last minute of cooking.
Remove scallops, keep warm. Add pepper sauce to remaining juice in skillet, cook for about 5 minutes.
Stir in cream and cook until reduced to desired consistency.
Season with salt and pepper, return scallops to sauce. Toss with pasta.
Serves 4