Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c All-purpose flour 1 ts Grated lemon rind
1/2 ts Salt 3 tb Lemon juice
1/2 ts Cracked pepper 1 Garlic clove(s), minced
1 lb Sea scallops 6 c Hot cooked fettuccine
2 ts Olive oil -(about 12oz uncooked)
2 ts Butter 1/4 c Grated Parmesan cheese
1/3 c Vodka or dry white wine 1/4 c Flat-leaf parsley, chopped

Combine first 3 ingredients in large zip-lock bag. Add scallops; seal
and shake to coat.

Heat oil and butter in large nonstick skillet over high heat. Add
scallops; cook for 2 minutes on each side or until lightly browned
and done. Remove scallops from pan and keep warm. Reduce heat to
medium; add vodka, lemon rind, lemon juice and garlic and cook for 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 tbs cheese and 1 tbs parsley
and serve.

Cooking Light March 1995
Submitted By DIANE LAZARUS On 03-01-95

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