From Cooking Light Magazine, March 1995.
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
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.
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