3 T. all-purpose flour
1/2 tsp. chili powder
1/2 tsp. paprika
1/8 tsp. salt
1/2 lb. sea scallops
2 tsp. olive oil
1 garlic clove, minced
1 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. dried oregano
1/8 tsp. ground red pepper
1 (14.5-oz.) can diced tomatoes, undrained
3 T. chopped fresh parsley, divided
2 C. hot cooked rotini (about 4 oz. uncooked short spiral pasta)

Combine the first 4 ingredients in a large zip-top plastic bag; seal bag, and shake well. Add scallops to bag; seal bag, and shake to coat scallops.
Heat the olive oil in a large nonstick skillet over medium heat. Add scallops and garlic, and cook for 3 minutes on each side or until the scallops are done. Remove scallops from skillet; set aside, and keep warm. Combine cornstarch, sugar, oregano, pepper, and tomatoes in skillet; stir with a wire whisk until blended. Bring to a boil, and cook for 1 minute or until thickened, stirring constantly with a wire whisk. Remove from heat; stir in 2 T. parsley. Combine tomato mixture and pasta; toss. Spoon pasta mixture onto plates; top with scallops, and sprinkle with remaining parsley.

Yield: 2 servings
Serving size: 2 C. pasta mixture, 5 oz. scallops, and 1 1/2 tsp. parsley

Calories: 452
Fat: 6.7g
Fiber: 1g