Scallops and asparagus in wine sauce

• 1 lb. fresh or frozen scallops, thawed
• 8-oz. bottle clam juice
• 1/2 cup dry white wine, (regular or nonalcoholic)
• 3 Tbsp. all-purpose flour
• 1/4 tsp. pepper
• 6 oz. fresh asparagus, trimmed, or 4 oz. frozen asparagus, thawed
• 1 tsp. light margarine
• 1/4 cup minced shallots (about 4 large)
• 3 Tbsp. finely snipped fresh parsley
• 1 Tbsp. fresh lemon juice

Rinse scallops and pat dry with paper towels. Cut in quarters if large. Set aside. In large saucepan, whisk together clam juice, wine, flour and pepper. Bring to a boil over medium-high heat; boil for 4 to 5 minutes or until mixture is thickened, stirring occasionally. Set aside. Cut asparagus diagonally into 1-inch pieces. Steam fresh asparagus about 2 minutes or until tender-crisp, and set aside (don’t cook frozen asparagus). In a small nonstick skillet, heat margarine over medium-high heat, swirling to coat bottom. Sauté shallots until translucent, 2 to 3 minutes. Stir shallots and scallops into clam sauce. Reduce heat to medium and cook for 5 minutes, stirring frequently. Don’t let the mixture come to a boil. Add asparagus, parsley and lemon juice. Cook for 2 to 3 minutes or until scallops are opaque and mixture is heated. Be careful not to overcook.

Serves 4. Per serving: 121 calories, 11 g protein, 9 g carbohydrates, 18 mg cholesterol, 2 g total fat (0 g saturated, 1 g polyunsaturated, 1 g monounsaturated), 1 g fiber, 367 mg sodium