Saut‚ed scallops on lemon fettuccine

4 servings

Ingredients

Quantity Ingredient
¼ cup All-purpose flour
½ teaspoon Salt
½ teaspoon Cracked pepper
1 pounds Sea scallops
2 teaspoons Olive oil
2 teaspoons Butter
⅓ cup Vodka or dry white wine
1 teaspoon Grated lemon rind
3 tablespoons Lemon juice
1 Garlic clove(s), minced
6 cups Hot cooked fettuccine (about 12oz uncooked)
¼ cup Grated Parmesan cheese
¼ cup Flat-leaf parsley, chopped

Directions

Combine first 3 ingredients in large zip-lock bag. Add scallops; seal and shake to coat.

Heat oil and butter in large nonstick skillet over high heat. Add scallops; cook for 2 minutes on each side or until lightly browned and done. Remove scallops from pan and keep warm. Reduce heat to medium; add vodka, lemon rind, lemon juice and garlic and cook for 3 minutes, stirring occasionally. Remove from heat; add pasta and toss gently to coat.

Divide pasta mixture evenly among 4 individual plates; top with scallops. Sprinkle each serving with 1 tbs cheese and 1 tbs parsley and serve.

Cooking Light March 1995

Submitted By DIANE LAZARUS On 03-01-95

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