| 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
A Message from our Provider:
“The real God: don’t settle for substitutes”