2 tsp. margarine
4 tbs. minced shallots (or onions)
2 cloves garlic, finely minced
1 lb. bay scallops (or sea scallops, quartered)
3 cups cut up broccoli crowns
1 cup 1% milk
1/2 cup fat free half & half (or you can use evaporated skim milk)
1 oz. grated parmesan cheese
1 oz. grated fat-free parmesan topping
4 tbs. low-fat cream cheese
1/2 tsp. white pepper
1 tsp salt
4 oz. angel hair pasta (2 cups cooked)
Prepare the sauce first, and then cook the pasta so it doesn't stick together.
Heat the margarine in a large skillet over medium heat until bubbly; add the shallots and garlic and saute' until tender, about 1 minute. Add teh scallops and cook until they turn opaque, about 5 minutes. Add the broccoli and cook, stirring occasionally for 2 minutes longer. Stir in the remaining ingredients, except the pasta, and cook, stirring occasionally until the mixture just comes to a boil.
Cook the angel hair pasta according to package directions.
To serve, put the pasta into a serving bowl, top with the scallops and sauce mixture, and toss to combine. Makes 4 servings, 6 points each.