Try this Seared Scallops and Pears with Lemon-Vodka Sauce recipe, or contribute your own.
Suggest a better descriptionHeat 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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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 634 | ||
Calories from Fat: 357 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.6g | 53 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 180.6mg | 56 % | |
Sodium 212.2mg | 7 % | |
Potassium 519.2mg | 14 % | |
Total Carbohydrate 35g | 10 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 34.8g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 634
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