Yield: 1 servings
|3 quarts||Salted water|
|12 ounces||Dry fettuccine|
|1½ pounds||Sea scallops|
|½ cup||Regular or low-fat sour cream|
|½ cup||Finely chopped fresh chives|
|2 tablespoons||Finely chopped fresh chives|
|½ cup||Salmon caviar|
Cost: $$ - Preparation Time: 15 minutes Difficulty Level: 2 Servings: 4 1. In a large pot over high heat, bring the salted water to a boil. Add the fettuccine and cook for about 10 minutes, or until it's cooked through but still firm to the bite.
2. Meanwhile, prepare the scallops by pulling off the little piece of muscle attached to one side. Rinse under cold water and pat dry.
3. In a large, non-stick skillet over medium heat, melt the butter. Set the flour in a shallow bowl or on a plate. Dip only one side of the scallops into the flour and shake off any excess. When the butter has melted, set the scallops, floured side down, in the skillet in a single layer and cook, without moving, over medium heat for 3 minutes. Cover teh skillet and cook for another 2 minutes, or until the scallops are just cooked through.
4. Drain the pasta and return it to the pot, off the heat. Toss it with the sour cream, ½ cup of the chives, and the salmon caviar. Set a nest of pasta in the center of each plate and top each pasta nest with the scallops, set sauteed side facing up. Garnish each plate by surrounding the pasta with a dusting of the chives.
Source: Good To Eat by Burt Wolf (Publisher: Doubleday, 1999)
Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@... on May 16, 1999, converted by MM_Buster v2.0l.