Instructions

• Season scallops with salt and pepper and flour lightly.
• Cut peppers and leeks into julienne. Blanche the leeks in boiling water until soft.
• Finely chop the thyme and parsley.
• Toast fresh bread crumbs in oven until dry and lightly brown, and then toss with olive oil.
• Saute scallops in hot olive oil with garlic until cooked.
• Add thyme and parsley, season with lemon juice and remove from pan.
• Deglaze the pan with the chicken stock and reduce by half. Then add peppers and leeks.
• Lower heat and add the scallops. Simmer.
• Meanwhile cook the pasta until desired tenderness. Drain and add to scallops. Taste for salt and pepper.
• Serve garnished with toasted bread crumbs.