SCALLOPS W/ FETTUCCINI AND SUN DRIED TOMATOES

By tonya370

Ingredients

• 1 lb. fettuccini
• 1 lb. sea scallops
• 1/2 cup olive oil, divided
• 4 cloves garlic
• 1/2 cup white wine
• 1/2 cup sun dried tomatoes, drained and coarsely chopped
• 1 bell pepper, chopped
• 1-2 cups fresh spinach leaves
• 1/4 fresh parsley, chopped
• 2 tbsp. capers
• finely chopped red onion
• 2 tbsp. lemon juice
• 1/2 tsp lemon zest
• 2 tbls. whipping cream, optional
• parmesan cheese, grated

Preparation

Step 1

Saute scallop slices in oil over medium heat, stirring constantly. Transfer scallops and liquid to separate dish. In pan add remaining 1/4 cup oil and garlic. Saute over low-meium heat, until soft. Add bell peppers, lemon juice, zest and onion. Cook until just tender. Add wine, raising heat to high, cooking until liquid is reduced by half. Add spinach, parsley and scallops (and optional whipping cream, if using) heat through. Season with salt and pepper. Toss cooked pasta with scallops and sauce.