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Sauteed Scallops On Lemon Fettuccine


Course : Seafoods
Source:
Serves: 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 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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