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Sauteed scallops on lemon fettuccine
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| Artist: |
_ |
| Categories: |
Fruits, Lemon, Scallops, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | All-purpose flour | | 1/2
| tsp | Salt | | 1/2
| tsp | Cracked pepper | | 1
| lbs | Sea scallops | | 2
| tsp | Olive oil | | 2
| tsp | Margarine | | 1/3
| cup | Vodka or dry white wine | | 1
| tsp | Grated lemon rind | | 3
| tbsp | Fresh lemon juice | | 1
| | Clove garlic -- minced | | 6
| cup | Hot cooked fettuccine | | | (12 ounces uncooked) | | 1/4
| cup | Finely grated Parmesan | | | Cheese | | 1/4
| cup | Chopped fresh flat-leaf | | | Parsley |
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Procedures:
| 1 | Combine first 3 ingredients in a large zip-top heavy-duty plastic bag. | | 2 | Add scallops to bag, and seal; shake to coat. | | 3 | heat oil and margarine in a large nonstick skillet over high heat. | | 4 | Add scallops; cook 2 minutes on each side or until lightly browned and done. | | 5 | Remove scallops from pan; keep warm. | | 6 | Reduce heat to medium; add vodka, lemon rind, lemon juice, and garlic, and cook 3 minutes, stirring occasionally. | | 7 | remove from heat; add pasta, and toss gently to coat. | | 8 | Yield: 4 servings. | | 9 | recipe by : cooking light, march 1995, page 158 |
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