Scallops w/ Lemon Pepper Fettuccini & Sun Dried Tomatoes

Scallops w/ Lemon Pepper Fettuccini & Sun Dried Tomatoes

1 lb. Lemon-pepper pasta
1 lb. Sea scallops, sliced
½ c olive oil divided
4 cloves garlic, minced
½ c dry white wine – red will also work
½ c sun dried tomatoes packed in oil, drained and coarsely chopped
¼ c fresh parsley, chopped
2 T capers
2 T lemon juice
½ T lemon zest, minced

Sauté scallop slices in ¼ c olive oil over medium heat, stirring constantly until just cooked through (about 1 to 2 minutes). Transfer scallops and liquid to separate dish. In pan add remaining ¼ c olive oil and garlic. Sauté over low-medium heat, stirring often, until soft (about 3 to 5 minutes). Cook fettuccini until al dente. Add wine to sautéed garlic, raising heat to high, cooking until liquid is reduced by half. Stir in remaining liquid to pan. Heat mixture thoroughly. Season w/ salt and pepper to taste. Toss cooked pasta with scallops and sauce.