Instructions: 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.

Heres one of my favorite recipes...not the lowest in fat, but very tasty!

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