Title: Scallops Sicily
Categories: Pasta
Yield: 4 Servings

1	lb	Bay scallops
3/4	lb	Penne or spiral pasta
1/2	ts	Salt
1/2	ts	Lemon pepper
1/4	ts	Garlic powder
1/4	ts	Onion powder
1/4	ts	Nutmeg
1	ts	Chili powder
1/4	ts	Cayenne; or less, to taste
2	tb	Olive oil
1	c	Chicken broth
1 1/2	tb	Cornstarch
1/2	c	No fat or low fat sour cream

In a bowl, combine all the spices. Toss rinsed and drained scallops into a bowl, dump the spices on top and mix with your hands. Cook the pasta in boiling salted water. Five mins. before it is cooked al dente, heat the oil in a skillet. Saute the scallops, tossing to cook on all sides, until they are barely done. Return the scallops to the bowl.

To the pan, add the chicken broth and bring to a boil. Mix the cornstarch with a third of a cup of water and stir into the pan to thicken the sauce. Add the scallops and sour cream.

Drain the cooked pasta and dump into the skillet with the scallops and sauce. When mixed, divide among four warm plates.

Source: TPA Trib, 2/23/95

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