Bandiera Italiana.

Found this recipe with the Humbalaya recipe. Looks good.

1/2 pound scallops

4 tablespoons butter or margarine

1 large red bell pepper, seeded and cut into long thin strips

1/2 cup dry white wine

3/4 cup whipping cream

4 ounces thin dry spinach noodles

Boiling water

Lemon wedges

Rinse scallops thoroughly under cold running water, then pat dry and thinly slice. Set aside.

In a 10- to 12-inch frying pan over medium heat, melt 2-tablespoons of the butter. Add the bell pepper and cook, stirring often, just until limp, about 7 minutes. Lift from pan and set aside.

Melt remaining butter in the frying pan. Add the scallops and cook, stirring, until opaque, about 1 minute. Lift scallops from pan and set aside. Pour in the wine and boil over high heat, uncovered, until reduced by half. Stir in the cream and boil, stirring often, until reduced by about a third; you should have 2/3 cup sauce.

Meanwhile, in a 4- to 5-quart pan, cook noodles in 3 to 4 quarts boiling water until tender to bite, 5 to 7 minutes. Drain well.

Stir hot noodles into sauce, then return the pepper strips and scallops to the pan. Remove pan from heat and mix, lifting with two forks, until blended. Serve on warm plates with lemon wedges; squeeze on lemon juice to taste. Serves 2 or 3 as an entree, 4 to 6 as a first course