Heat oil in saute pan over medium heat. Saute garlic and shallots until soft. Stir in thyme & parsley. Add mushrooms. Cook a few minutes. Stir to mix well. Add tomatoes. Mix well. Add wine slowly. Increase heat to high. Boil and reduce liquid. Reduce heat and add scallops. Simmer 2-3 minutes. Do not overcook. Cook pasta in pot of boiling water for about 4 minutes. Drain. Place in large bowl. Pour scallops and sauce over pasta. Season with salt and black pepper. Toss together and serve. Approximately 8-10 minutes. FOOD IN A FLASH SHOW #FF2062 Posted to MC-Recipe Digest by Nancy Berry
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|Serving Size: 1 Serving (1169g)|
|Recipe Makes: 1|
|Calories from Fat: 113 (9%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 311.4mg||96 %|
|Sodium 983.4mg||34 %|
|Potassium 3281mg||86 %|
|Total Carbohydrate 163.1g||48 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 159.4g|
|Protein 108.6g||155 %|
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Calories per serving: 1256
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