Soy Citrus Scallops with Whole Wheat Pasta

If you love scallops & pasta like I do, you'll love this dish! I increased the amount of sauce-except for the oil- since the original recipe seemed a bit skimpy. Also, a side salad or some steamed snow peas and/or sugar snap peas round this dish out nicely.

Ingredients

• 1/2c low sodium soy sauce
• 3tbsp fresh orange juice*
• 3tbsp rice vinegar
• 3tbsp honey
• 1-1/2tsp ground ginger
• 1-1/2tsp asian chili sauce, hot**
• 1tbsp minced garlic
• 3tsp olive oil***
• 1lb large sea scallops
• 6oz whole wheat spaghetti, cooked
  
• 1/2c thinly sliced scallions

Directions

1. Combine the first 7 ingredients and 1tsp olive oil in a shallow baking dish; add scallops to dish in a single layer to marinate for approximately 10 minutes on each side.
2. Heat the remaining 2tsp oil in a large skillet over medium high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; saute for about a minute on each side or until almost done. Remove scallops from pan; keep warm.
3. Place remaining marinade in pan; bring to boil. Return scallops to pan; add scallions & cook for about 1 minute.
4. Place about 1 cup of pasta on each of 4 plates. Drizzle sauce over pasta & top each with scallops.
5. Enjoy!

Notes
*Just about any citrus juice you have on hand will do. I used pineapple juice.
**If you are a wimp, you can use a mild asian chili sauce!
***The original recipe called for dark sesame oil, but I prefer using olive oil.