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Scallops With Lemon-Pepper Fettucini & Sun-Dried Tomatoes

Scallops With Lemon-Pepper Fettucini & Sun-Dried Tomatoes is built on Lemon Pepper Pasta, Olive Oil Divided, Garlic Finely Minced, Sun Dried Tomatoes Oil Packed Drained, and Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 lb
• 1/2 cup
• 4 clove
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   Saute scallop slices in half the olive oil over medium heat, stirring constantly, until just cooked through - about 1-2 minutes.

2. 2

   Remove and reserve scallops and their cooking liquid.

3. 3

   Add remaining olive oil to pan and saute garlic over low-medium heat, stirring often, until soft and fragrant - about 3-5 minutes.

4. 4

   Meanwhile, add wine to sauteed garlic, raise heat to high and cook until liquid reduces by about half.

5. 5

   Stir in remaining ingredients - return scallops and their liquid to pan and heat through.

6. 6

   Adjust seasonings.

7. 7

   Toss pasta with about 3/4 of the sauce - top with scallops and remaining sauce and serve hot.