1 lb. fresh or frozen bay or sea scallops
6 dried tomatoes (not oil-packed)
1/3 C. boiling water
2 tsp. cooking oil
3 large cloves garlic
2 C. sliced fresh mushrooms
2 T. lemon juice
2 tsp. cornstarch
4 green onions, sliced (1/4 C.)
2 T. snipped parsley
1/2 tsp. finely shredded lemon peel
1 9-oz. package refrigerated spinach or plain fettuccine
Parsley sprigs (optional)

Thaw scallops, if frozen. In a small bowl combine dried tomatoes and boiling
water. Let stand 10 minutes. Drain tomatoes, reserving liquid. Cut tomatoes into julienne strips. Set aside. Pour oil into a large nonstick skillet; preheat over medium-high heat. Cook garlic in hot oil for 15 seconds. Add mushrooms. Cook and stir for 2 minutes. Add scallops and tomatoes. Cook and stir for 2 to 3 minutes or till scallops are opaque. Combine lemon juice and cornstarch. Add to skillet along with reserved tomato liquid, green onions, snipped parsley, and lemon peel. Cook and stir till slightly thickened and bubbly; cook and stir for 1 minute more. Meanwhile, cook pasta according to package directions. Drain. Serve scallop mixture over hot pasta. Garnish with parsley sprigs, if desired.

Yield: 4 servings
Calories: 215
Fat: 4g
Fiber: 2g