| 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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