INGREDIENTS

INSTRUCTIONS

Cost: $$ - Preparation Time: 15 minutes Difficulty Level: 2 Servings: 4
1. 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.
2. Meanwhile, prepare the scallops by pulling off the little piece of
muscle attached to one side. Rinse under cold water and pat dry.
3. 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.
4. 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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