Name: Scallop and Pasta Toss
Yield: 4 servings (serving size: about 2 cups)
Ingredients: Cooking spray; 1 tablespoon reduced-calorie margarine; 2 cups diagonally sliced celery; 1 cup sliced mushrooms; 1/2 cup sliced green onions (about 2 onions); 1/2 cup sliced carrot; 2 garlic cloves, minced; 3/4 pound fresh bay scallops; 2 tablespoons water; 2 teaspoons white wine Worcestershire sauce; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 1/8 teaspoon pepper; 4 cups cooked spinach linguine (cooked without salt or fat)

Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery and next 4 ingredients; sauté until crisp-tender. Add scallops and next 5 ingredients; cook 5 to 7 minutes or until scallops are opaque, stirring occasionally.

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Scallop and Pasta Toss

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