Seared Scallops And Pears With Lemon-vodka Sauce
| 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