Sauteed Scallops On Lemon Fettuccine

Course : Seafoods
Serves: 4
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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

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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