| 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.
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