SCALLOPS PRIMAVERA

8 ounces spinach fettuccine
1 pound sea scallops
1/4 teaspoon salt and lemon pepper
3 tablespoons olive oil
1 pound asparagus, cut into 2-inch pieces
1 red pepper, cut into strips
6 scallions, diagonally sliced
4 cloves garlic, slivered
1/2 cup white wine
1 teaspoon crushed red pepper flakes

Cook pasta according to package directions. Drain and keep warm.

Season scallops with salt and lemon pepper.

In skillet, cook scallops in hot oil 3 minutes, turning once, until golden; remove and keep warm.

To same skillet, add red pepper, asparagus, scallions and garlic; cook, stirring, 5 minutes.

Stir in wine and pepper flakes; bring to a boil. Boil 1 minute, or until reduced by half.

Return scallops to pan; cook 1 minute more.

Serve over pasta.

Servings: 6
Source: First for Women Magazine