Boil the fettuccine until almost done. Drain and mix it with a little bit of olive oil to prevent sticking and set it aside. Season the scallops with salt and pepper and dredge them in the flour. Sauté the scallops in a large skillet in the olive oil until browned on each side. Make sure the pan and oil are very hot. As soon as they’re browned on each side they’re done. Remove the scallops and deglaze the pan with the white wine and lemon juice. Reduce the liquid by half. Add the garlic and lemon zest and cook for 1-2 minutes. Add the partially cooked fettuccini. Season with salt and pepper and cook the pasta in the sauce until al dente. Just prior to the end of cooking, add the parsley, butter and scallops and cook until butter melts.

CANDIED LEMON RIND 4-5 lemons
1 pound sugar plus extra as needed
1 pint water


Cut the lemons in half from end to end and scrape out the pulp. Use it to make lemonade or sidecars, (see recipe below). Cut the lemon rinds into half inch strips. Place them in a saucepan, cover with water and bring to a boil. Drain, add new water and boil them three more times, changing the water after each boil. This softens them and eliminates the bitterness in the pith. Mix the sugar with the pint of water, bring to a boil, add the lemon rinds, return to a boil, and then simmer until the rinds are soft, 30-45 minutes. Cool the rinds in the syrup. When cool, drain the syrup and spread the rinds out on a baking sheet. Sprinkle with more sugar and allow them to dry and cool to room temperature.

SIDECAR 1 ½ oz of brandy or cognac
¾ oz. triple sec
¾ oz. lemon juice


Add ice and the above ingredients to a cocktail shaker. Shake vigorously and strain into a pre-chilled martini glass. Garnish with a twist of lemon.