2 lemons
1/2 lb. fresh green beans
3/4 lb. fettuccine (yellow and red or green if available)
1 lb. bay scallops or quartered sea scallops
5 tbsp. butter
1/4 tsp. salt
1/8 tsp. pepper

Trim the green beans, cut into 1 1/2 inch pieces and cook in boiling salted water until tender, about 6 minutes. Drain and rinse in cold water. Squeeze 1/4 cup juice from the lemons. Cook the pasta in boiling salted water until just done and drain.

In a large frying pan, saute the scallops in 1 tablespoon of the butter over high heat, stirring frequently, until opaque, about 3 minutes. Add the beans and pasta to the scallops and bring to a simmer. Remove from the heat, add the lemon juice and toss with the remaining 4 tablespoons of butter. Season with salt and pepper and serve. 4 servings.