3/4 lb. snow pea pods
2 cloves garlic
1 lb. sea scallops
1 stick butter
1/4 c. white wine
1/4 c. vodka
1/4 c. fresh chopped parsley
1 lb. rigatoni, cooked
1/4 shredded Romano or Parmesan cheese
1/4 c. Half and Half
2 tbsp. flour

In large fry pan, saute snow peas and sliced garlic in wine, vodka and butter until tender. Add scallops. When scallops are firm, add half and half and flour; stir until thickened. Add rigatoni, parsley, and shredded cheese. Toss well over heat and serve.