Scallops, Garden Peppers and Pasta

It's tough to write a blog while you're watching a DVD of "Star Trek" (2009 version) AND you've got a kitty sitting in your lap, expecting every ounce of attention you're not giving to the movie....

But that's what I'm going to attempt to do today. And to make my task easier - and to keep my word from last week's blog - I'm going to share an easy recipe for a delicious gourmet treat: Sauteed Sea Scallops, tossed with mushrooms, scallions, garden peppers and pasta.

For preparation, thaw, rinse, drain and dry the scallops. (I used a bag of frozen scallops, medium sized - a bit smaller than a quarter - that I got at Pavilions for a 60% savings using my Vons Club card and a "super saver" coupon out of the newspaper. I would prefer to use larger scallops, but couldn't pass up the bargain.)

Prepare a box/bag of your favorite pasta - I chose angel hair spaghetti for this meal. When cooked, drain the pasta and set aside.

While the pasta is cooking, chop a dozen or so medium sized mushrooms, 3 or 4 scallions, and a selection of garden peppers - Kenny gave me a bag of peppers he collected from his garden, and I chose 3 jalapenos and 2 anaheims. If you don't have your own Kenny to supply you with garden fresh peppers, substitute with store produce.

In a large skillet melt a pat of butter with a splash of olive oil. You can use just butter, but the olive oil combo makes it just a tad "healthier." DO NOT use just olive oil - you'll want the flavor of the butter sauteed into your scallops. Place the scallops in a single layer in the heated butter and saute 3 to 4 minutes - each side. Be careful not to overcook the scallops or they'll get rubbery and chewy - but still be delicious. Remove from the pan and set aside.

In the same pan, melt a little more butter and oil - then saute the mushrooms, scallions and peppers.

Stir in the cooked pasta and mix well; then add and stir in the cooked scallops. "Plate" and enjoy!

If you do splurge and use the large scallops, I would mix just the pasta and veggies - plate that, then place the finished scallops on top before serving.

DELISH!