Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Recipe By : Cooking Light, March 1995, page 158

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