Sea Scallops And Fettuccine

• 4 ounces uncooked fettuccine
• 1 tablespoon olive oil
• 1/2 medium sweet red pepper, julienned
• 1 garlic clove, minced
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup white wine or additional broth
• 1 tablespoon lemon juice
• 6 sea scallops (about 3/4 pound)
• 2 teaspoons grated Parmesan cheese

1. Cook fettuccine according to package directions; drain.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add red pepper, garlic, lemon zest and pepper flakes; cook and stir 2 minutes. Stir in broth, wine and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until liquid is reduced by half.
3. Cut each scallop horizontally in half; add to skillet. Cook, covered, 4-5 minutes or until scallops are firm and opaque, stirring occasionally. Serve with fettuccine. Sprinkle with cheese.

fettuccine, olive oil, sweet red pepper, garlic, lemon zest, red pepper, chicken broth, white wine, lemon juice, parmesan cheese

Taken from www.tasteofhome.com/recipes/sea-scallops-and-fettuccine/ (may not work)