4 oz. spinach penne
1/3 c. olive oil
1/2 lb. sea scallops, each cut in half
1 zucchini, cut into 1/4 inch thick slices
1/4 lb. spinach, trimmed and broken into bite - size pieces
1 tomato, peeled, seeded and diced
1 tbsp. chopped fresh dill
1 tsp. chopped fresh marjoram or thyme or 1/4 tsp. either, dried
1/2 lemon, cut into paper - thin slices
Salt and pepper

Cook the pasta in boiling salted water until al dente. Drain and rinse with cold water. Drain again and chill. Heat the olive oil and saute scallops until they just turn white, about 2 to 3 minutes. Cool. Mix the pasta and scallops with the oil in the pan and the remaining ingredients. Salt and pepper to taste. Chill. Serves 2.