Sauteed Scallops on Lemon Fettucini

(from Lisa Mc’s recipe box)

Serves 4 people

Categories: Seafood

Ingredients

  • 1/4 c flour
  • 1/2 tsp pepper
  • 1/3 c vodka or dry white wine
  • 3 tbsp lemon juice
  • 6 c cooked fettuccini (12 oz uncooked)
  • 1/4 c fresh flat leaf parsely, chopped
  • 1/2 tsp salt
  • 1 lb sea scallops
  • 2 tsp margarine
  • 1 tsp lemon rind, grated
  • 1 garlic clove, minced
  • 1/4 c parmesan cheese

Directions

  1. Combine flour, salt & pepper in large ziplock

  2. Add scallops & shake to coat

  3. Heat oil & margarine in large nonstick skillet over high heat

  4. Add scallops, cook 2 minutes on each side until lightly browned and done

  5. Remove scallops from pan, keep warm

  6. Reduce heat to medium, add vodka, lemon rind, lemon juice & garlic – cook 3 minutes, stirring occasionally

  7. Remove from heat, add pasta & toss gently to coat

  8. Divide pasta evenly amoung 4 plates, top with scallops

  9. Sprinkle with cheese & parsley

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