Scallop and Pasta Toss

Ingredients

• 0.8 pound bay scallops fresh
• 0.5 cup carrots sliced
• 2 cups celery diagonally sliced
• 2  garlic cloves minced
• 0.5 cup green onions sliced ( 2 onions)
• 0.5 teaspoon ground ginger 
• 1 tablespoon butter reduced-calorie
• 1 cup mushrooms sliced
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 4 cups spinach linguine cooked ( without salt or fat)
• 2 tablespoons water 
• 2 teaspoons white wine worcestershire sauce 

Equipment

• bowl
• frying pan

Directions

1. Coat a large nonstick skillet with cooking spray; add margarine.
2. Place over medium-high heat until margarine melts.
3. Add celery and next 4 ingredients; saut until crisp-tender.
4. Add scallops and next 5 ingredients; cook 5 to 7 minutes or until scallops are opaque, stirring occasionally.
5. Place pasta in a large serving bowl; add scallop mixture, and toss gently.
6. Serve immediately.