Heat 1/4 cup of the olive oil in a pan over medium heat, and saute the scallops, stirring constantly, for about 2 minutes or until cooked through.

Transfer the liquid and scallops to a separate dish and set aside.

Add remaining 1/4 cup of the olive oil to the pan and stir in the garlic.  Saute over medium low heat until tender, about 3 to 5 minutes.

Cook fettuccini in boiling water for 2 minutes or until al dente. Drain, and set aside.

Meanwhile, add the wine to the garlic and oil in the pan. Raise heat to high, cooking until the liquid is reduced by half.   Add remaining ingredients to the pan. Return the scallops with liquid to the pan. Heat thoroughly, and season with salt and pepper to taste.   Toss cooked scallop mixture with cooked pasta, and serve.