Scallops with lemon-pepper fettucini& sun-dried tomatoes

4 Servings

Ingredients

Quantity Ingredient
1 pounds Lemon-pepper pasta
1 pounds Sea scallops; sliced
½ cup Olive oil; divided
4 Cloves garlic; finely minced
½ cup Dry white wine
½ cup Sun-dried tomatoes; oil-packed, drained, coarsely chopped
¼ cup Fresh parsley; coarsely chopped
2 tablespoons Capers
2 tablespoons Lemon juice
½ tablespoon Lemon zest; finely minced
Salt and pepper; to taste

Directions

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 ¾ 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@...> on Jul 14, 1997

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