Mediterranean-Herbed Scallops

Ingredients

• 2 Tbsp butter 
• 4 cups fusilli pasta hot cooked
• 0.5 cup cooking wine dry white
• 0.5 cup chicken broth fat-free reduced-sodium
• 0.3 cup athenos feta cheese crumbled traditional
• 2 Tbsp chives fresh divided chopped
• 1 Tbsp mint leaves fresh chopped
• 1 clove garlic minced
• 10  kalamata olives pitted sliced
• 1 Tbsp juice of lime fresh
• 2  plum tomatoes chopped
• 0.3 tsp salt and pepper divided
• 1 lb sea scallops dried well

Equipment

• bowl
• frying pan

Directions

1. Sprinkle scallops with pepper and 1/8 tsp. salt. Melt butter in large nonstick skillet on medium-high heat.
2. Add single layer of scallops; cook 2 to 3 min. on each side or just until firm and browned on both sides.
3. Remove from heat; cover to keep warm.
4. Add tomatoes and garlic to skillet; cook and stir on medium heat 1 min. Stir in wine, broth and olives; simmer 2 min. or until liquid is reduced by half.
5. Stir in 1 Tbsp. each chives, mint and lime juice.
6. Add scallops; stir. Simmer on low heat 1 min. or until heated through.
7. Add pasta; toss to coat.
8. Transfer to bowl; top with cheese and remaining chives.