Seared Scallops And Pears With Lemon-vodka Sauce

Men look upon it as an easy task and as that which will be carried on with a little diligence and ordinary attendance. But do we think it is for nothing that the Holy Spirit expresses the duty of opposing sin and weakening its power by mortification, killing or putting to death? Is there not something special in this, beyond any other act or duty of our lives?... Everything will do its utmost to preserve its life and being. So will sin too; and if it is not constantly pursued with diligence and holy violence, it will escape our assaults. Let no man think he can kill sin with few, easy or gentle strokes.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Fish & seaf, Food day	2	Servings

INGREDIENTS

2	T	Olive oil
2	t	Unsalted butter
8	oz	Large sea scallops
2		Ripe Bartlett, Anjou or
		Bosc pears cored peeled
		and halved
8	oz	Fresh fettuccine -OR-
4	oz	Dried fettuccine
		Grated zest and juice of one
		lemon
1/2	c	Heavy cream
2	T	Vodka
1	T	Chopped fresh chives
		Salt and freshly ground
		black pepper to taste
		3" pieces of fresh chives
		for garnish
		Julienned lemon zest, for
		garnish

INSTRUCTIONS

Heat 1 tablespoon of the oil and 1 teaspoon of the butter in a 10-inch
skillet over medium heat until the butter foams, then saute the
scallops for about 2 to 3 minutes per side, or until golden, turning
once. Transfer to a warmed plate, cover, set aside, and keep warm.
Wipe out the pan with a paper towel, add the remaining 1 tablespoon
oil and 1 teaspoon butter, and heat over medium-high heat until the
butter foams.  Place the pears in the pan, cut-side down, and saute
until golden, 2  or 3 minutes, then turn and cook the rounded side
until golden.  Remove from heat and keep warm.  At the same time, fill
a 4-quart pot with salted water and bring it  to a full boil.  Drop the
fettuccine into the boiling water and cook  for about 2 minutes for
fresh and 8 minutes for dried, or until al  dente. Drain. Make the
sauce:  mix the lemon zest and juice and set  aside. Combine the cream
and vodka in small sauce-pan and boil for 3  minutes. Add the chives
and mixed juice and zest, and boil for 1  minute, or until thickened.
Toss the hot pasta with the sauce.  Divide between 2 warmed dinner
plates. Top with seared scallops and  season with salt and pepper.
Arrange 2 pear halves on either side of  the scallops on each plate.
Garnish with chive pieces and lemon zest  and serve at once. Recipe By
: "Pears",  by Linda West Eckhardt  Posted to FOODWINE Digest  1
November 96  Date:    Fri, 1 Nov 1996 11:01:08 -0800  From:    Rooby
<rooby@SHELL.MASTERPIECE.COM>  NOTES : If you want to impress just one
person with an absolutely  divine dinner, this is a perfect choice.
Serve the dish on a  brightly colored  plate, uncork a bottle of wine,
toss a salad, offer a loaf of crusty  hot  bread - and enjoy a
four-star dinner.  From Food Day
[http://www.foodwine.com/food/foodday/]  October 16, 1996  MC formatted
10/29/96 by rooby@shell.masterpiece.com

A Message from our Provider:

“Before you turn your back on Jesus, look at his.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1037 Calories From Fat: 372 Total Fat: 42.3g Cholesterol: 91.7mg Sodium: 182.8mg Potassium: 423.5mg Carbohydrates: 135.4g Fiber: 7.2g Sugar: <1g Protein: 23.9g