Instructions: In a small pot, combine the 1/3 cup white wine, lemon juice, and scallops. Cook about 5 minutes, or until the scallops are opaque.

Drain and set aside. In another pan, melt the margarine and saute the mushrooms and green onions over medium heat until tender, about 5 minutes. Stir in the flour. Gradually add the evaporated skimmed milk. Season with salt and pepper. Return the cooked scallops to the pan. Stir in the remaining 1/4 cup white wine. Meanwhile, cook the rotini according to package directions, omitting any oil and salt.

Drain and toss with the scallops and sauce.

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