Recipe: Sauteed Scallops on Lemon Fettuccine

SAUTEED SCALLOPS ON LEMON FETTUCCINE

12 ounces uncooked fettuccine (to make 6 cups cooked)
FOR THE SCALLOPS:
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
FOR THE SAUCE:
1/3 cup vodka (or dry white wine)
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 clove garlic, minced
FOR GARNISH:
1/4 cup finely grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Cook pasta according to package directions; drain and keep warm.

TO PREPARE THE SCALLOPS:
Meanwhile, combine flour, salt and pepper 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.

TO PREPARE THE SAUCE:
Reduce heat to medium; add vodka, lemon rind, lemon juice, and garlic, and cook 3 minutes, stirring occasionally.

Remove skillet from heat; add pasta, and toss gently to coat.

TO SERVE:
Divide pasta mixture evenly among 4 individual plates; top with scallops. Sprinkle each serving with 1 tablespoon cheese and 1 tablespoon parsley.

Makes 4 servings
Source: Cooking Light magazine, March 1995