Sauteed Scallops on Lemon Fettuccine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 garlic clove, minced |
6 cups hot cooked fettuccine (about 12 ounces uncooked) |
1/4 cup finely grated parmesan cheese |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. Combine first 3 ingredients in a large zip-top heavy-duty plastic bag. Add scallops to bag, and seal; shake to coat.
2. 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.
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