Sautéed Scallops On Lemon Fettuccine

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cracked pepper
• 1 pound sea scallops
• 2 teaspoons olive oil
• 2 teaspoons margarine
• 1/3 cup vodka or dry white wine
• 1 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 6 cups hot cooked fettuccine (about 12 ounces uncooked)
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley

1. Combine first 3 ingredients in a large zip-top heavy-duty plastic bag. Add scallops to bag, and seal; shake to coat.
2. 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. Divide pasta mixture evenly among 4 individual plates; top with scallops. Sprinkle each serving with 1 tablespoon cheese and 1 tablespoon parsley.

allpurpose, salt, cracked pepper, scallops, olive oil, margarine, vodka, lemon rind, lemon juice, garlic, hot cooked fettuccine, parmesan cheese, parsley

Taken from www.myrecipes.com/recipe/sauted-scallops-on-lemon-fettuccine (may not work)