Linguini with Bay Scallops, Chevre, and Red Peppers

Linguini with Bay Scallops, Chevre, and Red Peppers

½ pound Fresh Linguini (lemon is nice)

3 tablespoons butter

½ cup red bell peppers, thinly sliced

2 tablespoons cream

½ cup chopped leaks

8 ounces bay scallops

6 ounces Cypress Grove Fresh Chevre

Salt and pepper

Method:
Cook pasta and drain. Sauté leeks and peppers in 2 tablespoons butter until tender. Stir in 1 tablespoon butter and scallops and sauté until opaque, about 1 minute. Add chevre, cream, and barely heat. Correct seasoning with salt, pepper, and cayenne to taste. Toss on hot pasta, sprinkle with chopped parsley and other herbs. Serve immediately.