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.

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