Basic information

Name:
Sauteed scallops on lemon fettuccine
Yield:
4
Categories
Lang:
en
User:
matiaspalomec



Ingredients

6 c
 Hot cooked fettuccine
333333333333 c
 Vodka or dry white wine
3 Tbs
 Fresh lemon juice
2 tsp
 Olive oil
2 tsp
 Margarine
1/4 c
 All-purpose flour
1/4 c
 Finely grated Parmesan
1/4 c
 Chopped fresh flat-leaf
1/2 tsp
 Salt
1/2 tsp
 Cracked pepper
1 tsp
 Grated lemon rind
1 lb
 Sea scallops
 Clove garlic -- minced
 
 (12 ounces uncooked)
 
 Cheese
 
 Parsley



Instructions:

Combine first 3 ingredients in a large zip-top heavy-duty plastic bag. Add scallops to bag, and seal; shake to coat.

Heat oil and margarine in a large nonstick skillet over high heat. Add scallops; cook 2 minutes on each side or until lightly browned and done. Remove scallops from pan; keep warm. Reduce heat to medium; add vodka, lemon rind, lemon juice, and garlic, and cook 3 minutes, stirring occasionally.

Remove from heat; add pasta, and toss gently to coat. Yield: 4 servings.

Recipe By : Cooking Light, March 1995, page 158

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