2 tsp. olive oil
3 cloves garlic, minced
1 1/2 cups 2% milk
2 tbsp. cornstarch
1/4 cup shredded fat-free mozzarella cheese (1 ounce)
1/4 cup grated Parmesan cheese
1/4 tsp. pepper
Pinch saffron threads, crushed
4 ounces bay scallops
1/3 cup sliced green onions
1 tbsp. capers, drained
2 ounces smoked salmon (lox style), cut into strips
8 ounces spinach fettuccine or other pasta, cooked and drained

Heat oil in a medium saucepan over medium heat. Add garlic and cook for 30 seconds. Stir together milk and cornstarch; add to garlic. Cook and stir over medium-low heat until thickened and bubbly. Add mozzarella cheese, Parmesan cheese, pepper and saffron; stir till cheeses are melted and smooth. Add scallops, green onions and capers. Cook for 3 to 5 minutes, stirring often, until scallops are done. Stir in salmon. Serve over hot cooked fettuccine or pasta.
Yield: 4 servings.