Sea Scallops on Fettuccine
2 tsp. grated lime rind, divided
1/2 cup fresh lime juice
1/2 cup fresh orange juice
1/2 tsp. ground white pepper
1 pound sea scallops, halved lengthwise
1 (9-ounce) package refrigerated spinach fettuccine
1/4 cup sliced green onions (about 3 large)
Combine 1 tsp. line rind and next 3 ingredients in a shallow dish; add scallops, and let stand 5 minutes, turning once.
While scallops marinate, cook pasta according to package directions, omitting salt and fat. Drain well. set aside; keep warm
Remove scallops from marinade, reserving marinade. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add scallops; cook 1 minute on each side or until lightly browned. Remove scallops from skillet; set aside, and keep warm. Add marinade mixture to skillet, and cook 1 minute, stirring to scrape particles that cling to bottom of skillet.
Combine pasta and green onions in a large bowl. Add scallops and marinade mixture to pasta mixture; toss lightly. Sprinkle with remaining 1 teaspoon lime rind.
Yield: 4 servings
WW Points: 6 pt.
WW Quick Cooking for Busy People