Southwest Scallops and Pasta

1/4 cup each sliced scallions (green onions), diced green bell pepper, and diced red bell pepper
2 teaspoons olive or vegetable oil
1/2 small jalapeno pepper, seeded and minced
1 small garlic clove, minced
5 ounces bay or sea scallops (cut into quarters)
1/2 cup frozen whole- kernel corn
1 cup cooked thin spaghetti
2 tablespoons chopped cilantro (Chinese parsley) or Italian (flat-leaf) parsley
2 tablespoons lime juice (no sugar added)
Dash hot sauce (optional)

1. In 1-quart microwavable casserole combine scallions, bell peppers, oil, jalapeno pepper, and garlic and stir to coat with oil. Microwave on High (100%) for 2 minutes, stirring once halfway through cooking, until bell peppers are tender-crisp.

2. Add scallops and corn and stir to combine; microwave on Medium (50%) for 4 minutes, stirring once every 1 1/2 minutes.

3. Add remaining ingredients and stir to combine. Cover and microwave on Medium for 1 minute, stirring once halfway through cooking. Let stand for 1 minute until scallops are opaque and cooking is completed.

Approximate Total Time: 20 Minutes
Makes 2 Servings

Per serving: 252 calories; 17 g protein; 6 g fat; 34 g carbohydrate; 38 mg calcium; 120 mg sodium; 23 mg cholesterol; 3 g dietary fiber