Title: Scallops with Lemon-Pepper Fettucini& Sun-Dried Tomatoes
Categories: Pasta Seafood
Yield: 4 Servings

1	lb	Lemon-pepper pasta
1	lb	Sea scallops; sliced
1/2	c	Olive oil; divided
4		Cloves garlic; finely minced
1/2	c	Dry white wine
1/2	c	Sun-dried tomatoes; oil-packed, drained, coarsely chopped
1/4	c	Fresh parsley; coarsely chopped
2	tb	Capers
2	tb	Lemon juice
1/2	tb	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.

Recipe by: Seafood Pasta and Noodles Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sharon on Jul 14, 1997

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