Instructions: Heat 1 tablespoon of the oil and 1 teaspoon of the butter in a 10-inch skillet over medium heat until the butter foams, then saute the scallops for about 2 to 3 minutes per side, or until golden, turning once. Transfer to a warmed plate, cover, set aside, and keep warm. Wipe out the pan with a paper towel, add the remaining 1 tablespoon oil and 1 teaspoon butter, and heat over medium-high heat until the butter foams.

Place the pears in the pan, cut-side down, and saute until golden, 2 or 3 minutes, then turn and cook the rounded side until golden. Remove from heat and keep warm.

At the same time, fill a 4-quart pot with salted water and bring it to a full boil. Drop the fettuccine into the boiling water and cook for about 2 minutes for fresh and 8 minutes for dried, or until 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 minutes. Add the chives and mixed juice and zest, and boil for 1 minute, or until thickened. Toss the hot 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 pieces and lemon zest and serve at once.

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

plate, uncork a bottle of wine, toss a salad, offer a loaf of crusty hot

bread - and enjoy a four-star dinner.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.