*  Exported from  MasterCook II  *

         SCALLOPS WITH LEMON-PEPPER FETTUCINI& SUN-DRIED TOMATOES

Recipe By     : Seafood Pasta and Noodles
Serving Size  : 4    Preparation Time :0:00
Categories    : Pastas And Rice                  Seafood - Entrees

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lemon-pepper pasta
   1      pound         sea scallops -- sliced
     1/2  cup           olive oil -- divided
   4      cloves        garlic -- finely minced
     1/2  cup           dry white wine
     1/2  cup           sun-dried tomatoes, oil-packed -- drained
                         -- coarsely chopped
     1/4  cup           fresh parsley -- coarsely chopped
   2      tablespoons   capers
   2      tablespoons   lemon juice
     1/2  tablespoon    lemon zest -- finely minced
                        salt and pepper -- to taste

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.

                   - - - - - - - - - - - - - - - - - -