Cook pasta in boiling water for 3 – 5 minutes.
Saute scallops and zucchini flowers in saucepan on high heat till scallops are moist and opaque.
Add pinch of salt. Place in a bowl.
To a fry pan reduce fish stock, white wine and garlic down by a ¼. Add butter.
Turn off heat, add scallops, zucchini flowers and skinned sliced roasted capsicum.
Place angelhair pasta into the fry pan then serve on a plate.
Garnish with chopped chives.
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