Basil Scallops with Spinach Fettuccine

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 0.8 cup chicken broth dry white low-sodium
• 1 tablespoon dijon mustard 
• 2 tablespoons olive oil extravirgin
• 1 tablespoon basil fresh chopped
• 3 tablespoons parsley fresh chopped
• 0.3 cup green onion finely chopped ( 2)
• 0.3 teaspoon salt 
• 1.5 pounds sea scallops 
• 8 ounces nests of spinach fettuccine uncooked

Equipment

• frying pan
• paper towels

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain.
3. Rinse scallops, and pat dry with a paper towel.
4. Sprinkle scallops with pepper.
5. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
6. Add half of scallops; cook 3 minutes on each side or until done.
7. Remove scallops from pan; keep warm. Repeat procedure with remaining scallops.
8. Combine olive oil and next 3 ingredients; set aside.
9. Place same pan over high heat until hot.
10. Add wine and green onions, and cook 1 minute.
11. Add olive oil mixture; cook 15 seconds.
12. Add scallops and any accumulated juices; cook 15 seconds, stirring constantly. Spoon scallops and juices over pasta.
13. Sprinkle with parsley.