Scallops with Roasted Red Pepper Pasta

By carvalhohm

Ingredients

• 1 large red pepper ($1)
• 1 lb. thin angel hair pasta ($.97)
• 1 cup homemade vegetable or chicken stock ($.10)
• 3/4 lb. frozen bay scallops, thawed ($2.00)
• 2 tsp Dijon mustard ($.03)
• 4 Tbsp butter ($.40)
• Salt/Pepper
• 1 cup frozen broccoli pieces ($.50)

Details

Adapted from theview.abc.go.com

Preparation

Step 1

1. Remove stem and seeds from red pepper. In 450 (degree sign) oven, roast red pepper on baking sheet for 8-10 minutes. Remove, let cool for 5-10 minutes, then cut into ½ square pieces.

2. Cook angel hair pasta according to package directions.

3. In large skillet, add 1 cup vegetable or chicken stock. Add thawed bay scallops and cook for 3-4 minutes. Remove scallops with slotted spoon and place on plate near stovetop. Whisk in Dijon mustard and 4 Tbsp butter into the stock where the scallops were cooking. Reduce heat and let sauce simmer for 4-5 minutes. Add scallops back into sauce and simmer for 4-5 more minutes. Season with salt and pepper.

4. Cook 1 cup frozen broccoli as directed on package. Drain and squeeze dry.

5. Toss spaghetti, roasted red pepper pieces, broccoli with scallops and sauce.

6. Serve Scallops with Roasted Red Pepper Pasta.

Cost: $5.00

Frugal Fact: Look for sale prices of $3 or less for 16 oz. bags of frozen fish fillets, scallops, shrimp and other seafood. Also, a great sale price for red, orange and yellow peppers is $1. Be sure to snag this great price on an otherwise more expensive vegetable.