Orange Scallops over Pasta

By Meisje

Ingredients

• 8 oz. dry angel hair, linguini or fettuccini pasta
• 12 oz. sea scallops
• 1 large red sweet pepper, coarsely chopped
• 1 Tbl. olive oil or cooking oil
• 2/3 C frozen orange jus concentrate, thawed
• 1/3 C chicken broth
• 4 tsp. cornstarch
• dash of red pepper
• 2 Tbl. sliced green onion

Details

Servings 6

Preparation

Step 1

Cook pasta according to package directions. Drain; keep warm. Meanwhile, cut any large scallops in half. In a large skillet cook scallops and sweet pepper in oil for 2 to 3 minutes or until scallops are opaque and pepper is crisp-tender. In a bowl stir together the thawed concentrate, broth, cornstarch and ground red pepper. Add to skillet. Cook and stir for 2 minutes more. Serve scallop mixture over pasta; sprinkle with onion