Scallops on fettucine
Scallops on lemon fettucine
Serves 4-6
A simple recipe from Cooking Light magazine. Scallops, like most shellfish, go very well with sparkling wines.
*
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon cracked pepper
500g sea scallops
2 tsp olive oil
2 tsp margarine
½ cup vodka or dry white wine
1 tsp grated lemon rind
3 tbsp fresh lemon juice
1 garlic clove, minced
6 cups hot cooked fettuccine
¼ cup finely grated Parmesan cheese
¼ cup chopped fresh flat-leaf parsley
First
Combine first 3 ingredients in a large zip-top heavy-duty plastic bag. Add
scallops to bag, and seal; shake to coat.
Second
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. Divide pasta mixture evenly among 4 individual
plates; top with scallops. Sprinkle each serving with 1 tablespoon cheese
and 1 tablespoon parsley.