Scallops With Lemon-Pepper Fettucini& Sun-Dried Tomatoes

* Exported from MasterCook II *

SCALLOPS WITH LEMON-PEPPER FETTUCINI& SUN-DRIED TOMATOES

Recipe By : Seafood Pasta and Noodles
Serving Size : 4 Preparation Time :0:00
Categories : Pastas And Rice Seafood - Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lemon-pepper pasta
1 pound sea scallops -- sliced
1/2 cup olive oil -- divided
4 cloves garlic -- finely minced
1/2 cup dry white wine
1/2 cup sun-dried tomatoes, oil-packed -- drained
-- coarsely chopped
1/4 cup fresh parsley -- coarsely chopped
2 tablespoons capers
2 tablespoons lemon juice
1/2 tablespoon lemon zest -- finely minced
salt and pepper -- to taste

Saute scallop slices in half the olive oil over medium heat, stirring
constantly, until just cooked through - about 1-2 minutes. Remove and
reserve scallops and their cooking liquid.

Add remaining olive oil to pan and saute garlic over low-medium heat,
stirring often , until soft and fragrant - about 3-5 minutes.

Cook Fettucini about 2 minutes.

Meanwhile, add wine to sauteed garlic, raise heat to high and cook until
liquid reduces by about half. Stir in remaining ingredients - return
scallops and their liquid to pan and heat through. Adjust seasonings.

Toss pasta with about 3/4 of the sauce - top with scallops and remaining
sauce and serve hot.

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