Sauteed 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 Margarine
⅓ cup Vodka or dry white wine
1 teaspoon Grated lemon rind
3 tablespoons Fresh lemon juice
1 Clove garlic -- minced
6 cups Hot cooked fettuccine
(12 ounces uncooked)
¼ cup Finely grated Parmesan
Cheese
¼ cup Chopped fresh flat-leaf
Parsley

Directions

Combine first 3 ingredients in a large zip-top heavy-duty plastic bag. Add scallops to bag, and seal; shake to coat.

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

Remove from heat; add pasta, and toss gently to coat. Yield: 4 servings.

Recipe By : Cooking Light, March 1995, page 158 From: Date:

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