Combine first 3 ingredients in a large zip-top heavy-duty plastic bag. Add scallops to bag, and seal; shake to coat. Heat oil and margarine in a large nonstick skillet over high heat. Add scallops; cook 2 minutes on each 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, and cook 3 minutes, stirring occasionally. Remove from heat; add pasta, and toss gently to coat. Yield: 4 servings. Per serving: 680 Calories; 9g Fat (12% calories from fat); 39g Protein; 106g Carbohydrate; 41mg Cholesterol; 577mg Sodium NOTES : Divide pasta mixture evenly among 4 individual plates; top with scallops. Sprinkle each serving with 1 tablespoon cheese and 1 tablespoon parsley. Recipe by: Cooking Light, March 1995, page 158 Posted to MC-Recipe Digest V1 #454 by email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 4|
|Calories from Fat: 70 (12%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 38.3mg||12 %|
|Sodium 350.5mg||12 %|
|Potassium 519.5mg||14 %|
|Total Carbohydrate 89.5g||26 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 75.2g|
|Protein 27.9g||40 %|
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Calories per serving: 577
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