Seared Scallops And Pears With Lemon Vodka Sauce

Directions

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.