Seared scallops and pears with lemon-vodka sauce

2 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 teaspoons Unsalted butter
8 ounces Large sea scallops
2 larges Ripe Bartlett, Anjou, or Bosc pears, cored; peeled and halved
8 ounces Fresh fettuccine -OR-
4 ounces Dried fettuccine
Grated zest and juice of one lemon
½ cup Heavy cream
2 tablespoons Vodka
1 tablespoon Chopped fresh chives
Salt and freshly ground black pepper; to taste
3\" pieces of fresh chives; for garnish
Julienned lemon zest; for garnish

Directions

LEMON-VODKA SAUCE

Heat 1 tablespoon of the oil and 1 teaspoon of the butter in a 10-inch skillet over medium heat until the butter foams, then saute the scallops for about 2 to 3 minutes per side, or until golden, turning once. Transfer to a warmed plate, cover, set aside, and keep warm. Wipe out the pan with a paper towel, add the remaining 1 tablespoon oil and 1 teaspoon butter, and heat over medium-high heat until the butter foams.

Place the pears in the pan, cut-side down, and saute until golden, 2 or 3 minutes, then turn and cook the rounded side until golden. Remove from heat and keep warm.

At the same time, fill a 4-quart pot with salted water and bring it to a full boil. Drop the fettuccine into the boiling water and cook for about 2 minutes for fresh and 8 minutes for dried, or until al dente. Drain. Make the sauce: mix the lemon zest and juice and set aside. Combine the cream and vodka in small sauce-pan and boil for 3 minutes. Add the chives and mixed juice and zest, and boil for 1 minute, or until thickened. Toss the hot pasta with the sauce. Divide between 2 warmed dinner plates. Top with seared scallops and season with salt and pepper. Arrange 2 pear halves on either side of the scallops on each plate. Garnish with chive pieces and lemon zest and serve at once.

Recipe By : "Pears", by Linda West Eckhardt Posted to FOODWINE Digest 1 November 96 Date: Fri, 1 Nov 1996 11:01:08 -0800 From: Rooby <rooby@...>

NOTES : If you want to impress just one person with an absolutely divine dinner, this is a perfect choice. Serve the dish on a brightly colored plate, uncork a bottle of wine, toss a salad, offer a loaf of crusty hot bread - and enjoy a four-star dinner.

From Food Day []

October 16, 1996

MC formatted 10/29/96 by rooby@...

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