Scallops with Lemon-Pepper Fettuccini and Sun dried Tomatoes

By bdeedman

Ingredients

• 1 lb lemon pepper pasta
• 1 lb sea scallops, sliced
• 1/2 C olive oil, divided
• 4 cloves garlic, minced
• 1/2 C dry white wine
• 1/2 C sun dried tomatoes, drained and chopped
• 1/4 C chopped fresh parsley
• 2 Tbs capers
• 2 Tbs lemon juice
• 1/2 Tbs lemon zest

Preparation

Step 1

Saute scallops in 1/4 C olive oil over medium heat, stirring constantly until just cooked through (1-2min). Transfer scallops and liquid to separate dish. In pan, add remaining 1/4 C olive oil and garlic. Saute over low heat, stirring often until soft (3-5min). Cook fettuccini for 2 minutes in boiling water... al dante. Add wine to sautéed garlic, raise heat to high, cook to reduce liquid to half. Stir in remaining ingredients and return scallops to pan. Heat thoroughly. Season with salt and pepper. Toss cooked pasta with scallops and sauce.