Instructions: Saute sliced peppers and garlic in a little olive oil*. When peppers become limp or even slightly browned, toss in some scallops.

Saute
just until scallops start to become opaque, add lots of lemon juice and a sprinkle of red pepper flakes. Allow to thicken slightly. Serve over angel hair pasta.

*I use lots of garlic and lots of peppers.

NOTES : I think I have to have this tonight..... (I generally keep frozen scallops and frozen sliced peppers on hand, so this can go together anytime and it
is truly delicious, even elegant - and very low fat.)

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