Seashell Pasta With Gingered Scallops And Snow Peas

• 8 ounces uncooked small seashell pasta (about 2 cups)
• 3/4 pound snow peas, trimmed and cut in half
• 1 tablespoon olive oil
• 3/4 cup chopped onion
• 2 teaspoons minced peeled fresh ginger
• 1 pound bay scallops
• 3 tablespoons dry white wine
• 3/4 cup fat-free milk
• 1 large egg
• 1/2 cup thinly sliced fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Cook pasta in boiling water 5 minutes. Add snow peas; cook 2 minutes or until tender. Drain.
2. While pasta cooks, heat oil in a large skillet over medium heat. Add onion; saute 4 minutes or until tender. Add ginger; saute 1 minute. Add scallops and wine; cook 3 minutes or until scallops are almost done.
3. Combine milk and egg in a small bowl; stir well with a whisk. Add pasta mixture and milk mixture to pan; stir well. Cook over low heat 5 minutes or until milk mixture is slightly thick, stirring constantly (do not boil). Stir in the basil, salt, and pepper. Serve immediately.

pasta, snow peas, olive oil, onion, fresh ginger, bay scallops, white wine, milk, egg, fresh basil, salt, black pepper

Taken from www.myrecipes.com/recipe/seashell-pasta-with-gingered-scallops-snow-peas (may not work)