Ingredients
4 quarts water
8 ounces medium size pasta
shells
2 tablespoons extra virgin
olive oil
1 large sweet white onion,
chopped finely
1 medium green pepper,
chopped finely
3 large cloves of garlic,
finely chopped
2 tablespoons all-purpose
flour
2 cups de-fatted chicken
stock
1/4 cup 1/2 and 1/2 cream
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
1 pound large fresh sea
scallops
1 cup fresh or frozen baby peas
1/2 cup crushed cheese
flavored crakers
1/2 teaspoon red pepper
flakes
1/2 cup freshly grated
Romano cheese
About 1 tablespoon fresh
chopped basil leaves for
garnish
Preparation
Bring the water to a rolling boil over medium high heat. Add the pasta and cook over medium heatabout 10 mnutes till pasta is tender. Meanwhille,Combine the oil, onion,green pepper and garlic in a large deep oven proof skillet. Cook over medium heat, about 5 minutes till veggies are tender.Stir and blend in the flour. Slowly add the chicken stock, stirring constantly. Then, slowly stir in the cream.Keep stirring till mixture starts to thicken–about 5 minutes. Stir in the nutmeg, paprika and cinnamon. Drain the pasta nad add them to the skillet along with the scallops and peas. Cover and cook over medium-low heat till fish is opaque and done. Takes about 5 minutes. Remove from the heat. Combine the crackers, pepper flakes and Romano cheese. Top the skillet with this and pop under a pre-heated broiler for sbout 3 minutes till crusty and golden. Remove and serve–or turn off heat-keep warm till ready to serve. Serve with a green vegetable such as broccoli or asparagus and hard crusty rolls.
