Scallop and Pasta Toss

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)

Preparation

1. 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.
2. Place pasta in a large serving bowl; add scallop mixture, and toss gently. Serve immediately.