Linguini with Bay Scallops, Chevre, and Red Peppers
Ingredients
- ½ pound Fresh Linguini (lemon is nice)
- 3 tablespoons butter
- ½ cup red bell peppers, thinly sliced
- 2 tablespoons cream
- ½ cup chopped leeks
- 8 ounces bay scallops
- 6 ounces Cypress Grove Fresh Chevre
- Salt and pepper
Directions
Cook pasta and drain. Sauté leeks and peppers in 2 tablespoons butter until tender. Stir in 1 tablespoon butter and scallops and sauté until opaque, about 1 minute. Add chevre, cream, and barely heat. Correct seasoning with salt, pepper, and cayenne to taste. Toss on hot pasta, sprinkle with chopped parsley and other herbs. Serve immediately.
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