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| 1/4 Tasse | all-purpose flour |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | Cracked pepper |
| 1 x ca. 450 g | Sea scallops |
| 2 Teelöffel | olive oil |
| 2 Teelöffel | margarine |
| 1/3 Tasse | Vodka or dry white wine |
| 1 Teelöffel | lemon rind grated |
| 3 Esslöffel | lemon juice fresh |
| 1 | cloves garlic minced |
| 6 Tasse | Hot cooked fettuccine (12 ounces uncooked) |
| 1/4 Tasse | parmesan finely grated |
| 1/4 Tasse | flat-leaf parsley fresh, chopped |
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Combine first 3 ingredients in a large zip-top heavy-duty plastic bag. Add scallops to bag, and seal; shake to coat.
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. Yield: 4 servings.
Per serving: 680 Calories; 9g Fat (12% calories from fat); 39g Protein; 106g Carbohydrate; 41mg Cholesterol; 577mg Sodium
scallops. Sprinkle each serving with 1 tablespoon cheese and 1 tablespoon parsley.
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