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Title: Seared Scallops and Pears with Lemon-Vodka Sauce
Categories: Fish Food
Yield: 2 Servings
| 2 | tb | Olive oil |
| 2 | ts | Unsalted butter |
| 8 | oz | Large sea scallops |
| 2 | lg | Ripe Bartlett, Anjou, or Bosc pears, cored; peeled and halve |
| 8 | oz | Fresh fettuccine -OR- |
| 4 | oz | Dried fettuccine |
| LEMON-VODKA SAUCE | ||
| Grated zest and juice of one lemon | ||
| 1/2 | c | Heavy cream |
| 2 | tb | Vodka |
| 1 | tb | Chopped fresh chives |
| Salt and freshly ground black pepper; to taste | ||
| 3" pieces of fresh chives; for garnish | ||
| Julienned lemon zest; for garnish | ||
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 [http://www.foodwine.com/food/foodday/]
October 16, 1996
MC formatted 10/29/96 by rooby@shell.masterpiece.com
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