Scallop Pasta Salad

The pic of this looks SO good (picked it up the recipe card at Safeway in the seafood dept.) - light and lively!!
(serves 4)

8 oz. small bay* scallops, cleaned
1/4 cup water
1/8 t. sea* salt
4 oz. linguine, broken, cooked, and drained
1 11 oz. can Mandarin orange sections, drained
2 T. chopped green onions
1/4 cup white wine vinegar
2 T. veg. oil
1 t. shredded orange peel
3/4 t. dry mustard
Dash cayenne pepper
6 oz. fresh pea pods, points and stems removed
1/4 cup slivered almonds
Baby spinach leaves, destemmed
Lemon wedges*

In a large skillet, place water, salt, and scallops. Cook on med.-high til scallops are opaque, 3-5 mins., stirring gently occasionally. Drain and cool. Combine scallops, linguine, oranges, and green onion. In a screw-top jar combine vinegar, oil, orange peel, mustard, and pepper. Cover; shake well. Pour over scallop mixture; toss to coat. Cover; refrigerate 3 hours or overnight. Just before serving stir in pea pods. Serve in a spinach-lined bowl. Sprinkle with slivered almonds, and garnish with lemon wedges.

"When you try to control everything, you enjoy nothing. Sometimes you just need to relax, breathe, let go and let God, and just live in the moment."

And, have FUN!!!

Love,

MM