Sauted 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