Hot in hue, rich in taste and nutrients, sweet red peppers are the key to this seafood pasta.
4 cloves garlic, peeled
1 onion, peeled and sliced
3 tbsp extra virgin olive oil
1 tsp each salt and pepper
4 red peppers, quartered and cleaned
1 tsp red wine vinegar
1-1/2 lb. sea scallops, connective muscle removed
1 tbsp each vegetable oil and butter
2 spinach lasagna noodles
Shaved Parmesan cheese (optional)
Step 1: Preheat grill to medium. Combine the garlic and onions and drizzle with a little of the oil. Sprinkle with half the salt and pepper. Wrap tightly in foil. Place packet and peppers on the grill and cook for 15 minutes or until peppers are charred. Transfer peppers to a bowl; cover tightly. Cook onion mixture for about 15 minutes more or until garlic is very soft.
Step 2: Remove skins from peppers and discard. Combine peppers, garlic, onions, vinegar and remaining oil in a blender. Purée until smooth. Keep warm.
Step 3: Pat scallops dry. Sprinkle evenly with remaining salt and pepper. Heat oil and butter in a heavy skillet set over high heat. Add half the scallops and cook for 2 minutes or until golden. (They may stick but will release as they become brown.) Turn, and cook for 2 minutes or until golden on the other side. Repeat with remaining scallops.
Step 4: Cut lasagna noodles into 4" squares. Cook in boiling salted water for 2-3 minutes or until tender. Drain well. Place a noodle on each plate, top with several scallops and another noodle. Drizzle sauce all around. Garnish with cheese if using.