Asian Pasta with Bay Scallops
Spring is sprung!  Anyone out there wanting to pare down a bit to fit into those shorts?  Here's a delicious low-fat and low-cal meal to help.  My family loves it! I think this came from the Cook It Light! column of my local paper.
Sauce: 1 Tbsp peeled and grated fresh ginger root 2 garlic cloves, pressed or minced 1 Tbsp soy sauce 1 Tbsp oyster sauce (found in Asian food aisle) 1 Tbsp rice wine vinegar 2 Tbsp dry sherry 2 Tbsp sesame oil 2 Tbsp fresh lime juice 1 Tbsp sugar	Pasta: 1 bunch scallions (green onions) 1/2 cup chicken broth (low fat or fat-free works) 8 oz. angel hair pasta 1 pound scallops 1/2 cup chopped fresh cilantro

Put a large pot on water on to boil.  While it heats, combine sauce ingredients and set aside.  Finely chop scallions, setting green tops aside.  Combine the rest of the scallions and the chicken broth in a large skillet and cool over medium heat until the scallions are soft.  Add the sauce to the skillet and mix well.  Remove from heat and set aside.

Cook the pasta in the boiling water according to the package directions, timing it to get done about five minutes before you eat.  You want it al dente.  Drain thoroughly and put back into the pot.

Return the skillet to the stove.  Bring to simmer over medium heat.  Add the scallops and cook 2-3 minutes, until the turn from translucent to opaque.  Do not overcook!  Remove from heat and stir in the cilantro and green scallion tops.  Pour over the drained pasta and mix well.  Garnish with additional cilantro if desired.

Happy eating!!

April 2006