In 10-inch nonstick skillet heat margarine over medium heat until bubbly and hot;add shallots and garlic and saute until scallops begin to turn opaque, about 5 minutes; add asparagus and cook, stirring occasionally, for 2 minutes longer. Stir in remaining ingredients except pasta and cook stirring constantly, until mixture comes just to a boil. To serve, arrange pasta in serving bowl; top with scallop mixture and toss to combine. Serving Ideas : Serve with carrots and salad. NOTES : Angel hair pasta cooks quickly and the strands will stick together if prepared in advance. Therefore prepare sauce first, then cook the pasta. Recipe by: Weight Watchers Quick and Easy p.96 Posted to EAT-LF Digest by Pisceanmom@aol.com on Feb 17, 1998