Sautéed Scallops on Lemon Fettuccine

Name: Sautéed Scallops on Lemon Fettuccine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams cups hot cooked fettuccine (about uncooked); 59 milliliters all-purpose flour; 59 milliliters chopped fresh flat-leaf parsley; 1 garlic clove, minced; 3 Tbsps fresh lemon juice; 1 teaspoon grated lemon rind; 2 teaspoons margarine; 2 teaspoons olive oil; 59 milliliters finely grated Parmesan cheese; 1 teaspoons cracked pepper; 1 teaspoons salt; 454 grams sea scallops; 79 milliliters vodka or dry white wine

Sautéed Scallops on Lemon Fettuccine requires roughly 45 minutes from start to finish. This recipe serves 4. One serving contains 258 calories, 7g of protein, and 8g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. Not Head to the store and pick up margarine, lemon rind, salt, and a few other things to make it today.

Instructions

Combine first 3 ingredients in a large zip-top heavy-duty plastic bag.

Equipment you will use

Ziploc Bags

Add scallops to bag, and seal; shake to coat.

Ingredients you will need

Scallops

Shake

Heat oil and margarine in a large nonstick skillet over high heat.

Ingredients you will need

Margarine

Cooking Oil

Equipment you will use

Frying Pan

Add scallops; cook 2 minutes on each side or until lightly browned and done.

Ingredients you will need

Scallops

Remove scallops from pan; keep warm. Reduce heat to medium; add vodka, lemon rind, lemon juice, and garlic, and cook 3 minutes, stirring occasionally.

Ingredients you will need

Lemon Juice

Lemon Peel

Scallops

Garlic

Vodka

Equipment you will use

Frying Pan

Remove from heat; add pasta, and toss gently to coat. Divide pasta mixture evenly among 4 individual plates; top with scallops.

Ingredients you will need

Scallops

Pasta

Sprinkle each serving with 1 tablespoon cheese and 1 tablespoon parsley.

Ingredients you will need

Parsley

Cheese

Equipment

Ziploc Bags

Frying Pan

Ingredients

Servings:

340grams

cups hot cooked fettuccine (about uncooked)59milliliters

all-purpose flour 59milliliters

chopped fresh flat-leaf parsley 1

garlic clove, minced 3Tbsps

fresh lemon juice 1teaspoon

grated lemon rind 2teaspoons

margarine 2teaspoons

olive oil 59milliliters

finely grated Parmesan cheese 1teaspoons

cracked pepper 1teaspoons

salt 454grams

sea scallops 79milliliters

vodka or dry white wine

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.