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Sauteed Scallops On Lemon Fettuccine | ||||||||||||||
Course : Seafoods Source: Cooking Light, March 1995, page 158 Serves: 4 |
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Ingredients:
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Preparation / Directions: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.
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