Side Pannel
Sauteed Scallops on Lemon Fettuccine
Sauteed Scallops on Lemon Fettuccine
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 1/4 c All-purpose flour
- 1/2 ts Salt
- 1/2 ts Cracked pepper
- 1 lb Sea scallops
- 2 ts Olive oil
- 2 ts Margarine
- 1/3 c Vodka or dry white wine
- 1 ts Grated lemon rind
- 3 tb Fresh lemon juice
- 1 Clove garlic, minced
- 6 c Hot cooked fettuccine (12
- -ounces uncooked)
- 1/4 c Finely grated Parmesan
- -cheese
- 1/4 c Chopped fresh flat-leaf
- -parsley
Directions
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.
Per serving: 680 Calories; 9g Fat (12% calories from fat); 39g Protein;
106g Carbohydrate; 41mg Cholesterol; 577mg Sodium
NOTES : Divide pasta mixture evenly among 4 individual plates; top with
scallops. Sprinkle each serving with 1 tablespoon cheese and 1 tablespoon
parsley.
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.
Per serving: 680 Calories; 9g Fat (12% calories from fat); 39g Protein;
106g Carbohydrate; 41mg Cholesterol; 577mg Sodium
NOTES : Divide pasta mixture evenly among 4 individual plates; top with
scallops. Sprinkle each serving with 1 tablespoon cheese and 1 tablespoon
parsley.
Tweet