Seared Scallops and Pears with Lemon-Vodka Sauce - BigOven 51818

Seared Scallops and Pears with Lemon-Vodka Sauce

Ready in 1 hour

Top-ranked recipe named "Seared Scallops and Pears with Lemon-Vodka Sauce"

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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 tags used to describe Seared Scallops and Pears with Lemon-Vodka Sauce.


Are you making this? 
2 lg Ripe Bartlett, Anjou, or
8 oz Fresh fettuccine -OR-
Julienned lemon zest; for
8 oz Large sea scallops
2 tb olive oil
1/2 c Heavy cream
2 tb Vodka
1 tb Chopped fresh chives
4 oz Dried fettuccine
Grated zest and juice of one
3 3" pieces of fresh chives;
2 ts Unsalted butter

Original recipe makes 2 Servings



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 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 hot bread - and enjoy a four-star dinner. From Food Day [] October 16, 1996 MC formatted 10/29/96 by

Calories Per Serving: 634 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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