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Sautéed Scallops on Lemon Fettuccine

Yield 4 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 1 pound sea scallops
  • 2 teaspoons olive oil
  • 2 teaspoons margarine
  • 1/3 cup vodka or dry white wine
  • 1 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 6 cups hot cooked fettuccine (about 12 ounces uncooked)
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 481
  • caloriesfromfat 14 %
  • fat 7.3 g
  • satfat 1.6 g
  • monofat 3 g
  • polyfat 1.7 g
  • protein 30.6 g
  • carbohydrate 65.3 g
  • fiber 3.6 g
  • cholesterol 40 mg
  • iron 3.8 mg
  • sodium 559 mg
  • calcium 96 mg

How to Make It

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

  2. 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. Divide pasta mixture evenly among 4 individual plates; top with scallops. Sprinkle each serving with 1 tablespoon cheese and 1 tablespoon parsley.