Recipe - Scallops With Lemon-Pepper Fettucini And Sun-Dried Tomatoes

1 pound Lemonpepper pasta
1 pound Sea scallops; cut or sliced up
One half cup Olive oil; divided
4 Cloves garlic; finely minced
One half cup Dry white wine
One half cup Sundried tomatoes;
oilpacked, drained,
coarsely chopped
One fourth cup Fresh parsley; coarsely
chopped
2 tablespoon Capers
2 tablespoon Lemon juice
One half 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 12 minutes. Remove and
reserve scallops and their cooking liquid.

Add remaining olive oil to pan and saute garlic over lowmedium heat,
stirring often , until soft and fragrant about 35 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 Three fourths 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 jouet@mindspring.com on Jul 14, 1997