1 lb. bay scallops or other seafood
2 tbsp. lemon
1 lg. clove garlic, chopped
1/2 tbsp. parsley
Pinch of nutmeg
Pinch of ginger
Pinch of white pepper
1 lb. linguine
5 tbsp. butter
1/4 c. evaporated skim milk
1/4 c. Parmesan cheese

Boil water for linguine. Wash fish; drain. Put scallops in bowl; add lemon juice. Add garlic, parsley, nutmeg, ginger and white pepper; mix well. When water boils, cook linguine 7 to 8 minutes. Drain. While pasta is cooking, melt butter in nonstick skillet. Saute scallops 4 minutes. Add evaporated milk and heat medium-high, stirring 1 minute. Reduce heat 1 minute. Add linguine and heat 2 minutes. Calories 373. Fat 11 grams.