Tangy Scallops & Pasta

Serves 8

1-1/2 lbs. scallops

2 T. lemon juice

2 T. fresh parsley, chopped and divided

1 t. orange zest

1/2 t. salt

1/8 t. pepper

2 cloves garlic, minced

1 T. olive oil

9-oz. pkg. refrigerated fettuccine pasta, uncooked

In a bowl, toss together scallops, lemon juice, one tablespoon parsley, orange zest, salt, pepper and garlic; chill 5 minutes. Sauté scallop mixture in oil for 5 minutes over medium-high heat. Meanwhile, prepare pasta according to package directions. Toss scallops with pasta; garnish with remaining parsley.

For a special touch when serving seafood, wrap lemon halves in cheesecloth, tie with a colorful ribbon and set one on each plate. Guests can squeeze the lemon over their dishes...the cheesecloth prevents squirting and catches seeds!