| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Pastas and, Seafood – e | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <jouet@mindspring.com> on Jul 14, 1997
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