SCALLOP & PASTA TOSS
Ready in 20 minutes
Serves two

Cooking spray
1 tablespoon reduced calorie margarine
1 cup celery, diagonally sliced
1/2 cup fresh mushrooms, sliced
1 green onion, sliced
1/2 cup carrot, sliced
1 clove garlic, minced
1/2 pound scallops the recipe calls for bay, I prefer ocean
and quarter them.
2 tablespoons water
1teaspoon white wine Worcestershire sauce
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cooked spinach linguine

Coat a large non-stick skillet with cooking spray; add margarine. Place over medium heat until margarine melts. Add celery and next four ingredients; saute until tender crisp. Add scallops and next five ingredients; cook 5-7 minutes or until scallops are opaque, stirring occasionally. Place cooked linguine in a large serving bowl and add scallop mixture, and toss gently. Carry to the picnic site in a well covered container and serve at room temperature.