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1 | lemon |
12 x ca. 30 g | Spaghetti -- dry |
1 x ca. 450 g | Scallops |
1/4 Tasse | butter or margarine |
1/4 Tasse | olive oil |
3 gross | Red bell peppers -- seeded |
| And sliced |
2 | cloves garlic minced |
1/4 Teelöffel | red pepper flakes |
| Crushed |
3/4 Tasse | chicken broth |
1/4 Tasse | lemon juice |
3/4 Tasse | parsley chopped |
| salt |
| pepper |
Using a zester, cut peel (colored part only) from lemon in fine shreds (or use a vegetable peeler to pare off colored part of peel, then cut peel into fine slivers). Set lemon peel aside. In a large pan, cook pasta in about 3 quarts of boiing salted water until tender to bite (8 to 10 minutes). Drain, rinse with cold water, and drain again; set aside. Rinse scallops and pat dry; if using sea scallops, cut into 1/4 inch thick slices. Set aside. Melt butter in oil in a wide frying pan over medium-high heat. Add bell peppers, garlic, and red pepper flakes; cook, stirring, for one minute. Add broth and lemon juice to pan; bring to boil. Add scallops, cover and cook until opaque in center; cut to test (about 3 minutes). Remove from heat. Lift scallops and peppers from pan with a slotted spoon and set aside. Add pasta to pan juices; lift and mix with 2 forks until pasta is hot. Pour pasta and sauce into serving dish. Top with scallops and peppers; then sprinkle with parsley and lemon peel. Season to taste with salt and pepper. Before serving, mix lightly with a serving fork and spoon. Make 4 to 6 servings.
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