Instructions: Using a zester, cut peel from lemon in fine shred. Set aside Squeeze juice from lemon - you need 1/4 cup. Set aside.

In a 5 to 6 quart pan cook linguine in 4 qts of boiling water until tender to bite. Drain well and set aside.

Meanwhile, slice scallops 1/4 inch thick and set aside. (I dont do this, since I buy the smaller ones) Melt butter in oil in a wide frying pan over med-high heat. Add bell peppers, garlic, and crushed red pepper, then cook, stirring , for 1 minute. Lift out bell peppers with slotted spoon and keep warm. Add broth and lemon juice to pan and bring to boil. Add scallops, cover and cook until scallops are opaque throughout(2-3 minutes) Remove from heat and lift out scallops and add to bell peppers.

Add cooked pasta to pan mixing lightly with 2 forks untill pasta is hot.

Transfer pasta a sauce to a warm serving dish, then top with parsley, scallops and peppers mixture and lemon peel. Mix lightly and season with salt and pepper.

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