Zesty Scallops and Pasta

 1 lb sea scallops

1 Tablespoon olive oil

1/3 cup dry white wine (you can substitute water here)

½ cup tomato sauce

2 Tablespoons parsley, coarsely chopped

1 Tablespoon garlic, minced

½ teaspoon chili powder

1 pkg. whole wheat pasta

Preheat oven to 400°.  In large shallow baking dish, toss scallops with olive oil, wine, tomato sauce, parsley, garlic and chili powder.  Bake 15 minutes or until the scallops are firm and to longer translucent.  Cook pasta, drain, add scallop mixture and toss well.

Nutrition info per serving: (6 servings)