| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish & seaf, Food day |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
ts |
Unsalted butter |
| 8 |
oz |
Large sea scallops |
| 2 |
lg |
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 |
tb |
Vodka |
| 1 |
tb |
Chopped fresh chives |
|
|
Salt and freshly ground black pepper; to taste |
|
|
3" pieces of fresh chives; for garnish |
|
|
Julienned lemon zest; for garnish |
INSTRUCTIONS
LEMON-VODKA SAUCE
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
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