Categories: Seafood

Ingredients

• 1/4 c flour
• 1/2 tsp pepper
• 1/3 c vodka or dry white wine
• 3 tbsp lemon juice
• 6 c cooked fettuccini (12 oz uncooked)
• 1/4 c fresh flat leaf parsely, chopped
• 1/2 tsp salt
• 1 lb sea scallops
• 2 tsp margarine
• 1 tsp lemon rind, grated
• 1 garlic clove, minced
• 1/4 c parmesan cheese

Directions

1. Combine flour, salt & pepper in large ziplock

2. Add scallops & shake to coat

3. Heat oil & margarine in large nonstick skillet over high heat

4. Add scallops, cook 2 minutes on each side until lightly browned and done

5. Remove scallops from pan, keep warm

6. Reduce heat to medium, add vodka, lemon rind, lemon juice & garlic – cook 3 minutes, stirring occasionally

7. Remove from heat, add pasta & toss gently to coat

8. Divide pasta evenly amoung 4 plates, top with scallops

9. Sprinkle with cheese & parsley

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