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Try this Seared Scallops and Pears with Lemon-Vodka Sauce recipe, or contribute your own. "Food day" and "Seafood" are two of the tags cooks chose for Seared Scallops and Pears with Lemon-Vodka Sauce.
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Heat 1 tablespoon of the oil and 1 teaspoon of the butter in a 10-inch skillet over medium heat until the butter foams, then saute the scallops for about 2 to 3 minutes per side, or until golden, turning once. Transfer to a warmed plate, cover, set aside, and keep warm. Wipe out the pan with a paper towel, add the remaining 1 tablespoon oil and 1 teaspoon butter, and heat over medium-high heat until the butter foams. Place the pears in the pan, cut-side down, and saute until golden, 2 or 3 minutes, then turn and cook the rounded side until golden. Remove from heat and keep warm. At the same time, fill a 4-quart pot with salted water and bring it to a full boil. Drop the fettuccine into the boiling water and cook for about 2 minutes for fresh and 8 minutes for dried, or until 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 minutes. Add the chives and mixed juice and zest, and boil for 1 minute, or until thickened. Toss the hot 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 pieces and lemon zest and serve at once. Recipe By : "Pears", by Linda West Eckhardt Posted to FOODWINE Digest 1 November 96 Date: Fri, 1 Nov 1996 11:01:08 -0800 From: Rooby
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