1 tbsp. olive oil
1 scallion, sliced thin
1 med. green bell pepper, diced fine
1/2 med. red bell pepper, diced fine
8 oz. bay scallops, or the larger sea scallops cut in fourths
1/2 c. corn kernels
1 clove garlic, minced
2 tbsp. lime juice
2 tbsp. chopped fresh coriander (cilantro)
Salt and freshly ground black pepper
9 oz. rotelle, penne or fusilli

Heat oil in a medium skillet; add scallion and peppers; saute over medium heat until tender, about 5 minutes. Turn heat to high; add scallops and corn. Stir fry until just tender, about 3 minutes. Off heat, stir in the garlic, lime juice, coriander (or Italian parsley can be substituted), salt and pepper to taste.

Meanwhile, cook the pasta al dente; drain. Toss the scallop mixture with the hot pasta and serve immediately.