Basil Scallops with Spinach Fettuccine

Ingredients

• 8 ounces uncooked spinach fettuccine
• 1 1/2 pounds sea scallops
• 3/4 teaspoon freshly ground black pepper
• Cooking spray
• 2 tablespoons extravirgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh basil
• 1/4 teaspoon salt
• 3/4 cup dry white wine or low-sodium chicken broth
• 1/3 cup finely chopped green onion (about 2)
• 3 tablespoons chopped fresh parsley

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Rinse scallops, and pat dry with a paper towel. Sprinkle scallops with pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add half of scallops; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm. Repeat procedure with remaining scallops.
3. Combine olive oil and next 3 ingredients; set aside.
4. Place same pan over high heat until hot. Add wine and green onions, and cook 1 minute. Add olive oil mixture; cook 15 seconds. Add scallops and any accumulated juices; cook 15 seconds, stirring constantly. Spoon scallops and juices over pasta. Sprinkle with parsley.