If you go to this link and type in the ingredients it will come up with oodles of recipes for you :-)
Oh, I forgot...add some lemon zest to the sauce right before its done, and after it's finished (ie, already on your plate). Squeeze a little fresh lemon juice over top. You want to lemon at the end. It tastes acidic, but in its natural state it is alkaline. Adding heat makes it more acidic and not so good for your digestive system (the closer to raw the better).
Simmer the chicken stock with the garlic for a few minutes until you can smell the garlic in the air, season with salt and pepper. Cook the scallops in the seasoned broth until just about done but not quite. Remove scallops from broth and set aside. Reduce the broth a bit and add a little flour/cornstarch to thicken. Add some cream or milk if you have any. slice/chop (however you like) the orange peppers and add to the sauce. Toss with your (already cooked) pasta and scallops. Serve with a little Parmesan cheese and basil if you have any :)
I'd just toss all the ingredients together with some olive oil and a splash of lemon juice. It sounds like you have what you need for a really nice pasta dish! I often cook my pasta in stock too, it gives it some extra flavor.
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