Sauteed Scallops On Lemon Fettuccine

Recipe Ingredients

1/4 cup	15g / 0.5oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Cracked pepper
1 lb	454g / 16oz	Sea scallops
2 teaspoons	10ml	Olive oil
2 teaspoons	10ml	Margarine
1/3 cup	78ml	Vodka or dry white wine
1 teaspoon	5ml	Grated lemon rind
3 tablespoons	45ml	Fresh lemon juice
1		Garlic - minced
6 cups	1422ml	Hot cooked fettuccine
		(12 ounces uncooked)
1/4 cup	36g / 1.3oz	Finely grated parmesan cheese
1/4 cup	10g / 0.4oz	Chopped fresh flat-leaf parsley

Recipe Instructions

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.

Source:
Cooking Light, March 1995, page 158

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