Seasonal Recipe of the Week
There are all kinds of recipes which just make sense in the autumn. It's fun to make new dishes and I found this recipe which is very easy and at the same time quite exotic.
Ingredients
2 T olive oil
2 t unsalted butter
8 ounces large sea scallops
2 large ripe pears (Anjou are my favorites), peeled cored seeded and sliced
8 ounces fresh fettuccine or 4 ounces dry
Grated zest and juice on one lemon
1/2 cup heavy cream
2 tablespoons vodka
1 tablespoon chopped chives
salt and pepper to taste
mores chives and lemon zest for garnish
Procedure
Heat 1 tablespoon of oil and 1 of butter in a large skillet over medium heat, then add the scallops and sauté 2 minutes on either side. Remove from pan and set aside, cover and keep warm. Add another tablespoon each of butter and oil get the pan hot and sauté the pear slices 2-3 minutes on either side til golden brown, remove from pan.
At the same time this is going on, boil 4 quarts of salted water and cook the fettuccine til al dente and then drain. Now make the sauce. Mix the lemon juice and zest and set aside. Combine the cream and the vodka in a small sauce pan and boil for 3 minutes, watch out — it loves to boil over! Now add the lemon juice and zest and the mixture will thicken. Add the chives next. Toss the hot pasta with the sauce and divide on 2 plates, Top with scallops and salt and pepper, then arrange pear slices beautifully on the plate. Garnish with extra chives and lemon zest. Eat and be merry!
