Scallops with Lemon-Pepper Fettucini& Sun-Dried Tomatoes
| Yield: | 4 Servings |
| Categories: | Pasta, Seafood |
| 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 |
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