For this 30-minute recipe, toss broiled scallops with angel hair pasta, bean sprouts, scrambled eggs, and a garlicky sauce.




  • Heat broiler. Coat broiler pan with nonstick cooking spray. Bring large pot of water to boiling.

  • In bowl, stir together broth, hoisin sauce, fish sauce, soy sauce, sugar and chili paste. Set aside.

  • In large nonstick skillet over medium heat, scramble eggs until set. Remove to plate. Wipe out skillet.

  • In skillet, heat olive oil over medium heat. Add garlic, scallions and red pepper. Cook for 3 minutes. Add broth mixture and bring to a simmer.

  • While broth mixture simmers, season scallops with pepper. Place on prepared pan; broil 4 minutes. Turn and broil 2 to 4 minutes more.

  • Meanwhile, cook angel hair pasta in boiling water for 1-1/2 minutes; drain.

  • In skillet with simmering broth mixture, add scrambled egg, scallops, drained pasta and bean sprouts. Cook 1 minute to heat through.

Nutrition Facts

331 calories; 8 g total fat; 144 mg cholesterol; 1463 mg sodium. 36 g carbohydrates; 29 g protein;