Scallops Over Pasta
12 Ounce Dry fettuccine
1−1/2 Pound Sea scallops
2 Tablespoon Butter
1/4 Cup Flour
1/2 Cup Sour cream; regular or low fat
1/2 Cup + 2 tablespoons finely chopped chives
1/2 Cup Salmon caviar
One (10−ounce) package frozen “petite” peas, thawed
In a large pot over high heat, bring 3 quarts of salted water to a boil. Add
the fettuccine and cook for about 10 minutes or until cooked through but
still firm to the bite.
Meanwhile, prepare the scallops by pulling off the little piece of muscle
attached to one side. Rinse under cold water and pat dry. In a large
non−stick skillet over medium heat, melt the butter. Set the flour in a
shallow bowl or on a plate. Dip only one side of the scallops into the flour
and shake off any excess. When the butter has melted, set the scallops,
floured side down, in the skillet in a single layer and cook, without
moving, over medium heat for 3 minutes. Cover the skillet and cook for
another 2 minutes or until the scallops are just cooked through.
Drain the pasta and return it to the pot, off the heat. Toss it with the
sour cream, 1/2 cup of the chives and the salmon caviar. Set a nest of pasta in the center of each plate and top each pasta nest with the scallops, set saut ed side facing up. Garnish each plate by surrounding the pasta with a dusting of the chives.