Serves: 6
Total Calories: 342

1/2 pound pasta spirals or rounds
1 pound sea scallops, cut in half if very large (12-oz cooked)
1 to 2 cup flour for dredging
3/4 cup homemade chicken stock or fish stock, divided
1 large onion, chopped
1 small sweet red pepper, cut into strips
1 small green pepper, cut into strips
1/2 pound fresh mushrooms, sliced
1/2 cup tomato sauce
1 teaspoon fennel seed

1. Cook pasta the energy saving way by bringing water to a rolling boil, adding pasta, stirring until boils again. Cover. Remove from heat. Let stand for cooking time on package. Drain.

2. Dredge scallops in flour.

3. Heat 1/4 cup of stock in large skillet over medium heat. Add onions and cook until translucent.

4. Add peppers and mushrooms and cook until some of the liquid has evaporated.

5. Add the scallops and cook, stirring, until scallops are opaque, about 5 minutes.

6. Add tomato sauce, fennel, and 1/2 cup chicken stock. Bring to a boil and then reduce heat to simmer for 1-2 minutes.

7. Serve scallops over pasta.

EXCHANGES
2 Learn Meat
1 Starch/Bread
2 Vegetable

NUTRITION FACTS
Calories 197
Total Fat 1 gram
Saturated Fat trace
Cholesterol 25 milligrams
Sodium 242 milligrams
Total Carbohydrate 33 grams
Dietary Fiber 4 grams
Protein 14 grams

Nutritional Facts:

Serves: 6
Total Calories: 342
Calories from Fat: 17

More Recipes from the The Healthy HomeStyle Cookbook Cookbook:
Fish And Fruit Salad With Yogurt Dressing
Fish Florentine*
Fish For Two From The Microwave
Fried Rice With Crabmeat
Halibut With A Greek Flavor*
Low-Calorie Fish Fillets For Four
Mystery Fish Dish
Oriental Stir-Fry Fish And Vegetables
Salmon And White Bean Salad*
Salmon Steak With Cucumber Sauce
Scallops And Braised Red Onions
Scallops, Peppers And Pasta
Stir-Fry Scallops And Broccoli