Sautéed Scallops on Lemon Fettuccine

Ingredients

• 12 ounces fettuccine barilla hot cooked uncooked
• 0.3 cup flour all-purpose
• 0.3 cup flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 3 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 2 teaspoons butter 
• 2 teaspoons olive oil 
• 0.3 cup parmesan cheese finely grated
• 0.5 teaspoon cracked pepper 
• 0.5 teaspoon salt 
• 1 pound sea scallops 
• 0.3 cup vodka dry white

Equipment

• frying pan
• ziploc bags

Directions

1. Combine first 3 ingredients in a large zip-top heavy-duty plastic bag.
2. Add scallops to bag, and seal; shake to coat.
3. Heat oil and margarine in a large nonstick skillet over high heat.
4. Add scallops; cook 2 minutes on each side or until lightly browned and done.
5. Remove scallops from pan; keep warm. Reduce heat to medium; add vodka, lemon rind, lemon juice, and garlic, and cook 3 minutes, stirring occasionally.
6. Remove from heat; add pasta, and toss gently to coat. Divide pasta mixture evenly among 4 individual plates; top with scallops.
7. Sprinkle each serving with 1 tablespoon cheese and 1 tablespoon parsley.