Farm Fresh To You - Recipe for Seared Scallops & Pears with Lemon-Vodka Sauce

Seared Scallops & Pears with Lemon-Vodka Sauce

2	Tbs. olive oil	2	large ripe pears, cored & peeled
2	tsp. unsalted butter	8	oz. fresh fettuccine or 4 oz dried
8	oz. large sea scallops
	Lemon-Vodka Sauce:
1/2	C. heavy cream	1	Tbs. chopped fresh chives
3	Tbs. vodka	3	chive stalks and julienned lemon zest for garnish
	Juice of and zest from one lemon		salt and fresh pepper to taste

	Heat 1 Tbs of oil and 1 tsp butter in 10" skillet over med. heat until butter foams. Add scallops and sauté for 2-3 min. per side or until golden, turning once. Transfer to warmed plate and cover; set aside. Wipe out pan with paper towel, add 1 Tbs oil, 1 tsp butter and heat until butter foams. Place pears in pan, cut side down; saute 2-4 minutes until turning golden brown. Flip and cook rounded side until golden. Remove from heat and place on plate with scallops. Fill a 4 Qt. pot with salted water and bring to full boil. Droop fettuccine in and cook for about 2 min. for fresh or 8 min. for dried, al dente. Drain. Make sauce.Mix lemon zest & juice. Set aside. Combine cream & vodka in small saucepan; boil for 3 min. Add chives and mixed juice & zest, boil for 1 min. or until thickened. Toss the hot pasta with sauce. Divide onto serving plates. Top with seared scallops, salt & pepper. Arrange sliced pears on top. Garnish with chive pieces & zest. Serve at once.