Ingredients

8-ounce package linguini or fettuccine

12 ounces sea scallops

1 large red bell pepper, chopped

1 tablespoon olive oil or cooking oil

1 cup Florida’s Natural® Orange Juice

1/3 cup chicken broth

4 teaspoons cornstarch

Dash to 1/8 teaspoon ground red pepper

2 tablespoons sliced green onion

Directions 

Cook pasta according to package directions. Drain and keep warm.

Meanwhile, cut any large scallops in half. In a large skillet, cook scallops and bell pepper in oil for 2-3 minutes, or until scallops are opaque and pepper is crisp-tender.

In a bowl, stir together the orange juice, broth, cornstarch and ground red pepper. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Serve scallop mixture over pasta; sprinkle with green onions.