Pasta With Bay Scallops

• 1 lb. pasta
• 6 egg yolks
• 1 c. half and half
• salt, pepper and cayenne or Tabasco to taste
• fresh parsley
• 1 1/2 lb. fresh bay scallops
• 2 medium zucchini, sliced into thin crescents
• 1 small eggplant, diced into 1/4-inch cubes
• 3 small red peppers, diced into 1/4-inch squares
• 1/2 c. freshly grated Parmesan cheese

1. Cook pasta; drain and toss lightly with olive oil to prevent sticking.
2. Set aside.
3. Lightly beat egg yolks; add half and half, salt, pepper and cayenne or Tabasco.
4. Chop fresh parsley; add and mix all until blended.
5. Set aside in a large bowl.
6. In a large frying pan, saute the pasta and scallops.
7. When the scallops turn opaque, add zucchini, eggplant and peppers.
8. Continue cooking, stirring constantly.
9. When the vegetables are hot, add the mixture to the bowl with the eggs and cream.
10. Stir vigorously.
11. When it begins to thicken, add cheese.
12. Mix well.

pasta, egg yolks, salt, parsley, bay scallops, zucchini, eggplant, red peppers, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874835 (may not work)