Linguini with Bay Scallops, Chevre, and Red Peppers

By: Cypress Grove Chevre

  • Yield:

    2 Servings

  • Cuisine: Italian
  • Course: Entrée


  • 1/2 pound Fresh Linguini (lemon is nice)
  • 3 tbsp butter, separated
  • 1/2 cup red bell peppers, thinly sliced
  • 2 tbsp cream
  • 1/2 cup chopped leeks
  • 8 oz bay scallops
  • 6 oz Cypress Grove Fresh Chevre
  • Salt and pepper


  1. In a large pot of boiling water, cook pasta until done, and drain.
  2. In a skillet or sauté pan, sauté leeks and peppers in 2 tablespoons butter until tender.
  3. Stir in 1 tablespoon butter and scallops and sauté until opaque, about 1 minute.
  4. Add chevre, cream, and barely heat.
  5. Correct seasoning with salt, pepper, and cayenne to taste.
  6. Toss on hot pasta, sprinkle with chopped parsley and other herbs.
  7. Serve immediately.