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: