Pasta – I used spaghetti at about a cup per person for smaller portions
Scallops – 1 lb (small or large doesn’t matter)
2 or 3 cherry peppers – chopped
a few cherry or grape tomatoes
2 green onions – chopped
1 cup sour cream
1 1/2 cups chicken broth
1 tbs fresh thyme
1 tbs fresh parsley – for garnish
salt and pepper to taste
garlic olive oil
2 tbs butter
Prepare pasta according to package.
As pasta cooks, melt butter in a large skillet. Saute scallops for about 2 minutes on one side – flip and do 1 1/2 minutes on the other. Remove from pan and set aside.
Wipe any excess butter from the pan and heat up enough olive oil to coat the bottom of the pan. If you don’t have garlic olive oil just add a clove of garlic to the pan for flavor. Saute peppers, green onions and tomatoes for about 4 minutes or until all are soft.
Add chicken broth to the pan. Turn down the heat and once it begins to simmer add the sour cream. Stir until it melts and combines then add the lemon juice, salt and pepper, as desired. Add the thyme.
Once the liquid has reduced by half remove from heat then add in the scallops and pasta. Toss to combine.
Serve with a dry red wine and parsley on top. Try a little romano or parmesan cheese as garnish too!