1/2 lb. Florida scallops, fresh or frozen
1 tbsp. vegetable oil
2 tbsp. chopped onion
2 tbsp. thinly sliced celery
1 tbsp. all-purpose flour
1/2 c. skim milk
2 tbsp. grated Parmesan cheese
Linguine or spaghetti noodles, cooked
Red and green pepper strips, garnish

Thaw scallops if frozen. Combine oil, onions, and celery in 8-inch frypan. Saute vegetables until tender. Dissolve flour in milk. Gradually add to vegetable mixture. Cook until thick, stirring constantly. Reduce heat and add scallops. Cover and cook 1 to 2 minutes or until scallops are opaque. Sprinkle with Parmesan cheese. Serve over linguine or spaghetti noodles. Top with strips of green and red peppers. Makes 2 servings.