1 lb. pasta (fusilli or fettucini)
1 tsp. grated orange zest
1 lb. scallops
1/2 c. dry white wine
2 stalks celery
1/2 red bell pepper
2 carrots
3 green onions
Pinch red pepper flakes
2 tsp. sugar
2 tbsp. olive oil
2 tbsp. butter
3/4 c. Romano cheese

Heat oil and butter. Add julienne cut celery, carrots, green onions and cook, tossing until crisp and tender. Slice scallops in thirds (if using bay scallops use whole). Add to vegetables and toss until opaque (2-3 minutes). Add red bell pepper, sugar, wine, pepper flakes and orange zest. Cook quickly, pour over cooked pasta. Toss with cheese. Serve with tossed salad and Italian or French bread. Serves 4.