2 tsp. grated lime rind, divided

1/2 cup fresh lime juice

1/2 cup fresh orange juice

1/2 tsp. ground white pepper

1 pound sea scallops, halved lengthwise

1 (9-ounce) package refrigerated spinach fettuccine

Cooking Spray

1/4 cup sliced green onions (about 3 large)

Combine 1 tsp. line rind and next 3 ingredients in a shallow dish; add scallops, and let stand 5 minutes, turning once.

While scallops marinate, cook pasta according to package directions, omitting salt and fat. Drain well. set aside; keep warm

Remove scallops from marinade, reserving marinade. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add scallops; cook 1 minute on each side or until lightly browned. Remove scallops from skillet; set aside, and keep warm. Add marinade mixture to skillet, and cook 1 minute, stirring to scrape particles that cling to bottom of skillet.

Combine pasta and green onions in a large bowl. Add scallops and marinade mixture to pasta mixture; toss lightly. Sprinkle with remaining 1 teaspoon lime rind.

Yield: 4 servings

WW Points: 6 pt.

WW Quick Cooking for Busy People