0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Dairy Fish and, Seafood 4 Servings

INGREDIENTS

1/4 c All-purpose flour
1/2 ts Salt
1/2 ts Cracked pepper
1 lb Sea scallops
2 ts Olive oil
2 ts Margarine
1/3 c Vodka or dry white wine
1 ts Grated lemon rind
3 tb Fresh lemon juice
1 Clove garlic, minced
6 c Hot cooked fettuccine (12 ounces uncooked)
1/4 c Finely grated Parmesan cheese
1/4 c Chopped fresh flat-leaf parsley

INSTRUCTIONS

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.
Per serving: 680 Calories; 9g Fat (12% calories from fat); 39g Protein;
106g Carbohydrate; 41mg Cholesterol; 577mg Sodium
NOTES : Divide pasta mixture evenly among 4 individual plates; top with
scallops. Sprinkle each serving with 1 tablespoon cheese and 1 tablespoon
parsley.
Recipe by: Cooking Light, March 1995, page 158
Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.

A Message from our Provider:

“No one has been misunderstood like God”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?