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