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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 2 tsp Unsalted butter
- 8 ounce Large sea scallops
- 2 lrg Ripe Bartlett, Anjou, or possibly Bosc pears, cored, peeled and halved
- 8 ounce Fresh fettuccine -Or possibly-
- 4 ounce Dry fettuccine
- Â Â Grated zest and juice of one lemon
- 1/2 c. Heavy cream
- 2 Tbsp. Vodka
- 1 Tbsp. Minced fresh chives
- Â Â Salt and freshly grnd black pepper, to taste
- 3 x " pcs of fresh chives, for garnish
- Â Â Julienned lemon zest, for garnish
Directions
- Heat 1 Tbsp. of the oil and 1 tsp. of the butter in a 10-inch skillet over medium heat till the butter foams, then saute/fry the scallops for about 2 to 3 min per side, or possibly till golden brown, turning once. Transfer to a warmed plate, cover, set aside, and keep hot. Wipe out the pan with a paper towel, add in the remaining 1 Tbsp. oil and 1 tsp. butter, and heat over medium-high heat till the butter foams.
- Place the pears in the pan, cut-side down, and saute/fry till golden brown, 2 or possibly 3 min, then turn and cook the rounded side till golden brown. Remove from heat and keep hot.
- At the same time, fill a 4-qt pot with salted water and bring it to a full boil. Drop the fettuccine into the boiling water and cook for about 2 min for fresh and 8 min for dry, or possibly till al dente. Drain. Make the sauce: mix the lemon zest and juice and set aside. Combine the cream and vodka in small sauce-pan and boil for 3 min. Add in the chives and mixed juice and zest, and boil for 1 minute, or possibly till thickened. Toss the warm pasta with the sauce. Divide between 2 warmed dinner plates. Top with seared scallops and season with salt and pepper. Arrange 2 pear halves on either side of the scallops on each plate. Garnish with chive pcs and lemon zest and serve at once.
- NOTES : If you want to impress just one person with an absolutely divine dinner, this is a perfect choice. Serve the dish on a brightly colored
- plate, uncork a bottle of wine, toss a salad, offer a loaf of crusty warm
- bread - and enjoy a four-star dinner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 2 servings | |
| Calories 604 | |
| Calories from Fat 266 | 44% |
| Total Fat 30.18g | 38% |
| Saturated Fat 11.46g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 199mg | 8% |
| Potassium 570mg | 16% |
| Total Carbs 47.04g | 13% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.99g | 1% |
| Protein 27.46g | 44% |
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