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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat oil over
    medium-high heat. Add peppers and
    cook 5 minutes, stirring occasionally,
    until crisp-tender. Remove to a plate.

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  • Season scallops with salt and pepper.
    Cook 2 minutes, turning once. Return
    peppers to skillet; stir in sauce and
    clams. Bring to a boil; reduce heat to
    medium and simmer 1 minute or until
    scallops are cooked through.

  • Meanwhile, cook pappardelle
    following package directions, about
    10 minutes. Reserve 1 cup cooking
    water. Drain.

  • Add pappardelle to skillet and stir
    until evenly coated with sauce. Add
    reserved cooking water as needed to
    thin sauce. To serve, spoon onto a large
    serving platter and garnish with basil.

  • NOTE: To freeze fresh scallops, place on
    plastic wrap in a single layer and tightly
    wrap. Wrap in foil and freeze. When
    ready to cook, first thaw in refrigerator
    overnight.

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