Sauteed Scallops With Lemon Fettuccine

• 12 each scallops
• 1 x salt to taste
• 1 x black pepper to taste
• 1 x flour, all-purpose as needed
• 1 x olive oil as needed
• 1/2 cup white wine dry
• 3 tablespoons lemon juice fresh
• 3 cloves garlic chopped
• 1 teaspoon lemon zest
• 12 ounces pasta, fettuccine
• 1 x parsley leaves chopped to taste
• 2 tablespoons butter or more to taste

1. Boil the fettuccine until almost done.
2. Drain and mix it with a little bit of olive oil to prevent sticking and set it aside.
3. Season the scallops with salt and pepper and dredge them in the flour.
4. Saute the scallops in a large skillet in the olive oil until browned on each side.
5. Make sure the pan and oil are very hot.
6. As soon as they're browned on each side they're done.
7. Remove the scallops and deglaze the pan with the white wine and lemon juice.
8. Reduce the liquid by half.
9. Add the garlic and lemon zest and cook for 1 to 2 minutes.
10. Add the partially cooked fettuccine.
11. Season with salt and pepper and cook the pasta in the sauce until al dente.
12. Just prior to the end of cooking, add the parsley, butter and scallops and cook until butter melts.

scallops, salt, black pepper, flour, olive oil, white wine, lemon juice fresh, garlic, lemon zest, pasta, parsley, butter

Taken from recipeland.com/recipe/v/sauteed-scallops-lemon-fettucci-48034 (may not work)