1/2 lb. green beans
2 lemons
3/4 lb. fettuccine
1 lb. bay scallops or quartered sea scallops
5 tbsp. butter
1/4 tsp. salt
1/8 tsp. pepper
Onion and garlic powder to taste (optional)

Trim the green beans, cut into 1 1/2 inch pieces and cook in boiling salted water until tender. 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, sprinkle with onion and garlic powder, if desired. Cook until opaque, about 5 minutes, stirring frequently.

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. Serves 4.