Recipes

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Scallops Vineyardo

Submitted by: Jeff Burgoyne

Serves Four
Prep time 5 minutes – Cooking time 10 minutes
INGREDIENTS
1 lb bay scallops
2 tbsp extra virgin olive oil
2 clove garlics-minced
1 sweet red pepper-julienne
3 or 4 broccoli spear crowns
2 clove garlics-minced
1 lb angel hair pasta
Dash of red pepper flakes
1 cup extra virgin olive oil
Grated pecorino-romano cheese
Salt and pepper

DIRECTIONS
Boil water, cook pasta el dente-four minutes-drain.
Over medium heat, in a large cast iron skillet, heat two tablespoon of olive oil. Add garlic and red pepper flakes -stir until aromatic- 30 seconds. Add sweet red pepper slices and saute for three minutes. Add broccoli crowns and 1 cup of olive oil-stir for two minutes. Add scallops and stir for two minutes. Mix in pasta and toss until coated with oil and cook for two additional minutes. Serve up on large platter. Grate cheese – salt and pepper to taste.