Garnish diced tomato with italian seasoning and set aside at room temperature. Prepare penne rigate according to instructions on box. MEANWHILE: heat oil in medium skillet. Add onions and scallions and cook over medium heat 3-4 minutes stirring frequently to avoid browning. Stir in mushrooms and lower heat to medium low. Add minced garlic, garlic pepper seasoning, and scallops (including liquid). Stir constantly to ensure even heating for approx 5-6 minutes. Do not overcook. Divide pasta between 2 warmed plates. Top with scallop mixture including all liquid. Top with diced tomatoes and garnish with grated parmesan and romano. Serve immediately. Total preparation time 25 minutes. Source: Patricia E. Beuerlein Posted to MM-Recipes Digest V3 #324 Date: Tue, 26 Nov 1996 11:50:27 -0800 From: Dave Giger
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|Serving Size: 1 Serving (490g)|
|Recipe Makes: 2|
|Calories from Fat: 112 (19%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 129.7mg||40 %|
|Sodium 420.6mg||15 %|
|Potassium 1225.2mg||32 %|
|Total Carbohydrate 81.1g||24 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 77.2g|
|Protein 40.1g||57 %|
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Calories per serving: 597
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