what's for dinner tonight?

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Linguine
w/ Scallops and Red Peppers

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extra virgin olive oil
1 red pepper, sliced into thin strips
1/2 lemon (plus zest)
1 T. butter
1/4 C. dry white wine
1 tsp. chopped garlic (2-3 cloves)
1 lb. bay scallops
1/4 C. chopped basil
1/4 C. shredded Asiago or Parmesan cheese
salt/pepper
8 oz. linguine

1. Boil water with salt; Cook the linguine until al dente while preparing the scallops/pepper.
2. Heat oil in non-stick skillet until hot.
3. Lower the heat to medium high and add the pepper strips; Cook until pepper is past soft and starting to brown.
4. Remove the pepper strips to a bowl (don’t drain) and leave any juice and the oil in the skillet.
5. Melt the butter in the oil. Squeeze the 1/2 lemon into the skillet. Add the wine and stir to mix (mixture should be boiling by now); then add the garlic. Boil for one minute.
6. Add the scallops and salt/pepper to taste, stir (the scallops should cook in 2 – 4 minutes and are done if they start to shrink and give up their liquid); stir in the lemon zest.
7. Remove the scallops, reserving the liquid in the pan. Boil down the liquid by about 2/3, to 1/4 cup or so.
8. Add the basil to the liquid and stir; return the peppers and scallops to the pan and heat for one minute.
9. Remove from heat, toss with the linguine and asiago/parmesan cheese.