Lemon Pepper Linguine with Scallops and Peppers
2 In saucepan, heat 2 tablespoons oil; sear scallops 2 minutes per side, or until golden brown and cooked through; remove and set aside.
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Ingredients
- 1/4 cup olive oil, divided
- 16 large scallops
- 1 onions, finely chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1/2 cup lemon juice
- 1 tsp grated lemon zest
- 1/2 tsp ground black pepper
- 2 tbsp fresh chives, snipped
- 12 oz Creamette® Linguine
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