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Ingredients
- 1/2 pound sea scallops halved crosswise
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon stick margarine
- Cooking spray
- 2 cups sliced mushrooms
- 2 tablespoons pine nuts toasted
- 2 tablespoons minced shallots
- 1 garlic clove minced
- 1/3 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 cups hot cooked angel hair (about 4 ounces uncooked pasta)
Preparation
Step 1
Sprinkle scallops with salt and pepper. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat; add scallops, mushrooms, and pine nuts. Stir-fry 2 minutes or until scallops are done. Remove scallop mixture from skillet. Set aside; keep warm.
Add shallots and garlic to skillet; stir-fry 30 seconds. Stir in wine and juice. Bring to a boil; cook 2 minutes. Return scallop mixture to skillet; cook 30 seconds or until thoroughly heated. Serve over pasta.
Serving Size: 1 cup scallop mixture and 1 cup pasta
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