1 ts Margarine
2 tb Shallots; minced
1 sm Garlic; minced
1 oz Bay scallops
6 Asparagus spears; blanched cut diagonally into 1" pieces
1/2 c Low fat milk
1/4 c Half-and-half
1 oz Parmesan cheese
2 tb Cream cheese
1/8 ts White pepper
1 c Angel hair pasta; cooked

In 10-inch nonstick skillet heat margarine over medium heat until bubbly and hot; add shallots and garlic and saute until scallops begin to turn opaque, about 5 minutes; add asparagus and cook, stirring occasionally, for 2 minutes longer. Stir in remaining ingredients except pasta and cook stirring constantly, until mixture comes just to a boil. To serve, arrange pasta in serving bowl; top with scallop mixture and toss to combine.

Serving Ideas : Serve with carrots and salad.