Sauted Scallops On Lemon Fettuccine Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: All-purpose flour,
1 tsp: Grated lemon rind,
1/2 tsp: Salt,
3 tbsp: Lemon juice,
1/2 tsp: Cracked pepper,
1: Garlic clove, (s), minced
1 lbs: Sea scallops,
6 cup: Hot cooked fettuccine,
2 tsp: Olive oil,
-, about 12oz uncooked
2 tsp: Butter,
1/4 cup: Grated Parmesan cheese,
1/3 cup: Vodka or dry white wine,
1/4 cup: Flat-leaf parsley, chopped
Directions:
Combine first 3 ingredients in large zip-lock bag. Add scallops; seal
and shake to coat.
Heat oil and butter in large nonstick skillet over high heat. Add
scallops; cook for 2 minutes on each side or until lightly browned
and done. Remove scallops from pan and keep warm. Reduce heat to
medium; add vodka, lemon rind, lemon juice and garlic and cook for 3
minutes, stirring occasionally. Remove from heat; add pasta and toss
gently to coat.
Divide pasta mixture evenly among 4 individual plates; top with
scallops. Sprinkle each serving with 1 tbs cheese and 1 tbs parsley
and serve.
Cooking Light March 1995
Submitted By DIANE LAZARUS On 03-01-95
Source from luhu.jp
and shake to coat.
Heat oil and butter in large nonstick skillet over high heat. Add
scallops; cook for 2 minutes on each side or until lightly browned
and done. Remove scallops from pan and keep warm. Reduce heat to
medium; add vodka, lemon rind, lemon juice and garlic and cook for 3
minutes, stirring occasionally. Remove from heat; add pasta and toss
gently to coat.
Divide pasta mixture evenly among 4 individual plates; top with
scallops. Sprinkle each serving with 1 tbs cheese and 1 tbs parsley
and serve.
Cooking Light March 1995
Submitted By DIANE LAZARUS On 03-01-95
Source from luhu.jp