INGREDIENTS

INSTRUCTIONS

4    
Cost: $$ - Preparation Time: 15 minutes Difficulty Level: 2 Servings:
In a large pot over high heat, bring the salted water to a boil. Add
the fettuccine and cook for about 10 minutes, or until it's cooked
through but still firm to the bite. Meanwhile, prepare the scallops  by
pulling off the little piece of muscle attached to one side. Rinse
under cold water and pat dry. In a large, non-stick skillet over
medium heat, melt the butter. Set the flour in a shallow bowl or on a
plate. Dip only one side of the scallops into the flour and shake off
any excess. When the butter has melted, set the scallops, floured  side
down, in the skillet in a single layer and cook, without moving,  over
medium heat for 3 minutes. Cover teh skillet and cook for  another 2
minutes, or until the scallops are just cooked through.  Drain the
pasta and return it to the pot, off the heat. Toss it with  the sour
cream, 1/2 cup of the chives, and the salmon caviar. Set a  nest of
pasta in the center of each plate and top each pasta nest  with the
scallops, set sauteed side facing up. Garnish each plate by
surrounding the pasta with a dusting of the chives.  Source: Good To
Eat by Burt Wolf (Publisher: Doubleday, 1999)
http://gourmetconnection.com/burtwolf  Posted to The Gourmet Connection
Recipe Page Newsletter  by  newsletter@gourmetconnection.com on May 16,
1999, converted by  MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2177
Calories From Fat: 805
Total Fat: 91.4g
Cholesterol: 291.7mg
Sodium: 105.3mg
Potassium: 822.9mg
Carbohydrates: 285.6g
Fiber: 10.6g
Sugar: 1.6g
Protein: 51.6g