Scallops and Edamame Pasta

I make this recipe quite often. It is low fat and has a mild, yet satisfying flavor.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 6  ounces  barilla plus pasta (any)
• 1  beaten egg
• 1  tablespoon water
• 1⁄2 cup whole wheat flour
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon black pepper
• 1  teaspoon seasoning salt
• 12  ounces fresh sea scallops (make sure they are real sea scallops, not artificial scallops cut from skate)
• 1  cup fresh mushrooms, chopped
• 1  cup chicken broth
• 2  garlic cloves, minced
• 1⁄2 teaspoon red wine vinegar
• 1  teaspoon soy sauce
• 1  cup  frozen edamame

Directions

1. Cut scallops in half or quarters depending on size.
2. Beat egg with water in bowl large enough to hold scallops.
3. Add scallops and stir to coat.
4. Drain off excess egg.
5. In a food storage bag mix flour, paprika, pepper and salt.
6. Add drained scallops to bag and shake to coat.
7. Heat a large frying pan over medium/low heat.
8. When hot, remove scallops from bag throwing away excess flour mixture and add scallops to hot pan that has been sprayed with olive oil cooking spray.
9. Cook scallops for about 5 minutes.
10. Remove scallops and put aside.
11. Meanwhile put pasta on to boil.
12. While pasta is cooking, mix together broth, garlic, vinegar and soy sauce.
13. Pour into the same pan that you cooked the scallops inches.
14. Bring to a boil and add mushrooms and edamame.
15. Cook for 5 minutes.
16. Add scallops and cook for 5 to 7 minutes more.
17. When pasta is done, drain and add to frying pan with other ingredients.
18. Stir to mix in pasta and serve.