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Scallops With Lemon-Pepper Fettucini& Sun-Dried Tomatoes

Scallops With Lemon-Pepper Fettucini& Sun-Dried Tomatoes comes together with Lemon Pepper Pasta, Sea Scallops, Olive Oil, Garlic, and Dry White Wine. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

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

   Cook Fettucini about 2 minutes.

5. 5

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

6. 6

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

7. 7

   Adjust seasonings.

8. 8

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