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Receta Seared Scallops And Pears With Lemon Vodka Sauce

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Raciónes: 2

Ingredientes

Cost per serving $6.47 view details
  • 2 Tbsp. Extra virgin olive oil
  • 2 tsp Unsalted butter
  • 8 ounce Large sea scallops
  • 2 lrg Ripe Bartlett, Anjou, or possibly Bosc pears, cored, peeled and halved
  • 8 ounce Fresh fettuccine -Or possibly-
  • 4 ounce Dry fettuccine
  •     Grated zest and juice of one lemon
  • 1/2 c. Heavy cream
  • 2 Tbsp. Vodka
  • 1 Tbsp. Minced fresh chives
  •     Salt and freshly grnd black pepper, to taste
  • 3 x " pcs of fresh chives, for garnish
  •     Julienned lemon zest, for garnish

Direcciones

  1. Heat 1 Tbsp. of the oil and 1 tsp. of the butter in a 10-inch skillet over medium heat till the butter foams, then saute/fry the scallops for about 2 to 3 min per side, or possibly till golden brown, turning once. Transfer to a warmed plate, cover, set aside, and keep hot. Wipe out the pan with a paper towel, add in the remaining 1 Tbsp. oil and 1 tsp. butter, and heat over medium-high heat till the butter foams.
  2. Place the pears in the pan, cut-side down, and saute/fry till golden brown, 2 or possibly 3 min, then turn and cook the rounded side till golden brown. Remove from heat and keep hot.
  3. At the same time, fill a 4-qt pot with salted water and bring it to a full boil. Drop the fettuccine into the boiling water and cook for about 2 min for fresh and 8 min for dry, or possibly till 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 min. Add in the chives and mixed juice and zest, and boil for 1 minute, or possibly till thickened. Toss the warm 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 pcs and lemon zest and serve at once.
  4. 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
  5. plate, uncork a bottle of wine, toss a salad, offer a loaf of crusty warm
  6. bread - and enjoy a four-star dinner.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 253g
Recipe makes 2 servings
Calories 604  
Calories from Fat 266 44%
Total Fat 30.18g 38%
Saturated Fat 11.46g 46%
Trans Fat 0.0g  
Cholesterol 89mg 30%
Sodium 199mg 8%
Potassium 570mg 16%
Total Carbs 47.04g 13%
Dietary Fiber 2.5g 8%
Sugars 1.99g 1%
Protein 27.46g 44%
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