6 tbsp. butter
2 med. bell peppers, cut julienne
1/4 c. minced shallots
1 1/2 c. whipping cream
1 1/2 lbs. bay scallops
Salt and freshly ground pepper
3/4 lb. linguine, freshly cooked
2 tbsp. chopped fresh parsley

Melt 3 tablespoons butter in heavy medium skillet over medium heat. Add bell peppers and shallots and stir 1 minute. add cream. Increase heat to high. Cook until cream starts to thicken, stirring frequently, about 3 minutes. Reduce heat to medium. Add scallops and cook until opaque, stirring frequently, about 1 minute. Season with salt and freshly ground pepper.

Place pasta in large bowl. Toss with remaining 3 tablespoons butter and half of sauce. Pour remaining sauce over. Sprinkle with parsley. Serve immediately. 2 to 4 servings.