 |
Sautéed Scallops on Lemon Fettuccine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cracked pepper
1 pound sea scallops
2 teaspoons olive oil
2 teaspoons margarine
1/3 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)
1/4 cup finely grated Parmesan cheese
1/4 cup chopped fresh flat leaf parsley |
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.
Divide pasta mixture evenly among 4 individual plates;
top with scallops. Sprinkle each serving with 1 tablespoon cheese and 1
tablespoon parsley.
Yield: 4 servings
|
|