Bought a cool cookbook at TJ Maxx today for $4.99. The book is called "Quick & Light" and is published by Oxmoor House. The book contains over 200 great taste low fat recipes ready in 30 minutes or less.
SPICY SCALLOPS WITH LINGUINE
8 ounces linguine
1 tablespoon flour
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound bay scallops (or quartered sea scallops)
1 tablespoon olive oil
1 cup sliced scallions
1 clove garlic, minced
1 zucchini, cut into 1/4 inch dice
1 yellow summer squash, cut into 1/4 inch dice
2 tomatoes, diced
1 small fresh or pickled jalapeno pepper, seeded and minced
1/2 cup reduced sodium chicken broth, defatted
1. In a large pot of boiling water, cook the linguine until just tender; drain well.
2. Meanwhile, in a sturdy plastic bag, combine the flour, cumin, salt and pepper. Add the scallops to the bag, tossing to coat. In a large nonstick skillet or wok, heat 2 teaspoons of the oil until hot but not smoking over medium-high heat. Add the scallops and stir-fry until the scallops are just opaque, 2-3 minutes. With a slotted spoon, transfer the scallops to a plate.
3. Add the remaining 1 teaspoon oil to the skillet. Add the scallions and garlic and stir-fry until the scallions are softened, about 1 minute. Add the zucchini, summer squash, tomatoes, jalapeno and broth and bring to a boil. Cook, stirring, until the squash is crisp-tender, about 3 minutes. return the scallops to the pan and cook until heated through, about 1 minute.
4. Divide the pasta among 4 plates, spoon the scallops and sauce over and serve.