Views from a Latah Kitchen Table

Friday, January 19, 2007

Sweet Tender Bay Scallops

Last night I made Sweet tender bay scallops sautéed with garlic and served with parsley and lemon. I found this recipe on Cooking Light. I used spinach fettuccine.

I thought it was a really good recipe. I added more garlic and more olive oil, no margarine. I hate margarine.

Sautéed Scallops on Lemon Fettuccine
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 clove garlic, minced
6 cups hot cooked fettuccine (12 ounces uncooked)
1/4 cup finely grated Parmesan cheese
1/4 cup chopped fresh flat leaf parsley

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


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