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Scallops with Lemon Fettuccine Recipe

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This recipe for Scallops with Lemon Fettuccine, by , is from Recipes We Love to Make, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Violet Gallagher


1/4 cup flour
/12 tsp salt
1/2 tsp pepper
1 lb sea scallops
2 tsp olive oil
2 tsp butter
1/3 cup vodka or dry white wine (add 3T if you use 1 lb of pasta)
1 tsp grated lemon rind
3 T fresh lemon juice (add 4T if you use 1 lb of pasta)
1 clove garlic, minced
6 cups hot cooked fettuccine (about 12 oz uncooked)
1/4 cup grated Parmesan cheese (add 2T if you use 1 lb of pasta)
1/4 cup chopped fresh flat-leaf parsley (add 2T if you use 1 lb of pasta)
red, yellow, green peppers

Combine flour, salt, pepper in large zip lock bag (sometimes I eliminate this step) Add scallops and seal, shake to coat.

Prepare water for boiling fettuccini. Boil pasta a dente.

Heat oil and butter in a large non stick skillet over high heat.
Add scallops, cook 2 minutes on a 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. Cook 3 minutes, stirring occasionally.
Remove from heat.

In another pan, saute red, yellow, and green peppers.
Add to mixture JUST before serving.
If you add it to the original pan, the peppers will absorb will the sauce needed for the pasta.

Add pasta to sauce and toss gently to coat.
Divide pasta mixture among 4 individual plates.
Top with scallops.
Sprinkle each serving with 1 T Parmesan and 1T Parsley.

Makes 4 servings.




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