Sauteed Scallops On Lemon Fettuccine Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: All-purpose flour,
1/2 tsp: Salt,
1/2 tsp: Cracked pepper,
1 lbs: Sea scallops,
2 tsp: Olive oil,
2 tsp: Margarine,
1/3 cup: Vodka or dry white wine,
1 tsp: Grated lemon rind,
3 tbsp: Fresh lemon juice,
1 Clove: garlic, minced
6 cup: Hot cooked fettuccine,
, 12 ounces uncooked
1/4 cup: Finely grated Parmesan,
Cheese,
1/4 cup: Chopped fresh flat-leaf,
Parsley,
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. Yield: 4
servings.
Recipe By : Cooking Light, March 1995, page 158
From: Date:
Source from luhu.jp
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. Yield: 4
servings.
Recipe By : Cooking Light, March 1995, page 158
From: Date:
Source from luhu.jp