Free Recipe Sauteed Scallops on Lemon Fettuccine

Recipe Type: F Recipes

Recipe Preparation: cook

Cooking Ingredients for Sauteed Scallops on Lemon Fettuccine 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
1/4 c Chopped fresh flat-leaf

Sauteed Scallops on Lemon Fettuccine Preparation

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. Recipe by: Cooking Light, March 1995, page 158 Posted to MC-Recipe Digest V1 #454 by on Jan 28, 1997.

Cooking Temperature:

Recipe Serves: 4

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