8 oz. scallops
1 1/2 c. water
1/2 tsp. salt
6 oz. broken linguine
11 oz. can mandarin oranges
1 c. garbanzo beans
2 tbsp. scallions
1/4 c. white wine vinegar
1 tsp. orange peel
1/2 tsp. dry mustard
Dash of red pepper
6 oz. pkg. pea pods
Spinach leaves
1/3 c. toasted slivered almonds

Simmer scallops for 1 minute or until scallops are opaque. Drain and cool. Cook pasta; rinse in cold water. Cool. In bowl, toss together scallops, pasta, orange sections, beans and onion. Mix oil, vinegar, orange peel, mustard and pepper, shake well.

Pour over scallop mixture, tossing to coat, then cover and chill. At serving time stir pea pods into pasta mixture; spoon into a spinach lined bowl. Sprinkle with almonds.

If serving individually, marinate pasta in 1/2 the dressing; scallops, oranges, beans and onion in the other 1/2. To serve, arrange pasta on plate; arrange scallops, oranges and vegetables on top. Serves 4.