A winning recipe from DLM's Healthy Alternative Recipe Contest 1995. Submitted by Barbara Linton.

Ingredients:

• 8 oz linguine or other pasta
• 1 lb bay scallops
• 1½ – 2 tsp crushed garlic
• 1 tsp lemon juice
• 2 Tbsp light butter
• 1½ Tbsp flour
• 1½ cups skim milk
• ½ tsp salt
• 1/8 tsp pepper
• 1 tsp parsley flakes
• 4 oz fresh mushrooms, sliced
• 2 stalks broccoli, cut into flowerets

Directions:

Cook pasta according to package directions. While pasta is cooking, poach scallops in a medium nonstick skillet in their own liquid with the garlic and lemon juice.

In a large skillet, melt butter; add flour and salt, stirring until smooth. Slowly add milk, stirring constantly until smooth. Add pepper and parsley, reduce heat, and stir occasionally until thickened.

When scallops have become opaque, add broccoli and mushrooms and simmer 3-5 more minutes until tender. Drain excess liquid, and add scallop mixture to sauce. Drain pasta and toss with scallops and sauce. Serve immediately.

Makes 4 servings