Scallops with Pasta

• 1/2 teaspoon salt
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon nutmeg
• 1 teaspoon chili powder
• 1/8 teaspoon ground cayenne pepper
• 1 pound bay scallops
• 12 ounces penne or spiral pasta, or similar
• 1 tablespoons olive oil
• 1 tablespoons butter
• 1 cup chicken broth
• 1 1/2 tablespoons cornstarch mixed with 1/4 cup water
• 1/2 cup no fat or low fat sour cream

In a bowl, combine salt, lemon pepper, garlic and onion powders, nutmeg, chili powder, and cayenne pepper. Place scallops in a bowl; sprinkle with spice mixture and toss to coat well. Cook the pasta in boiling salted water just until tender. Just before pasta is done, heat the oil and butter in a skillet. Saute the scallops, tossing to cook on all sides, until just done. Place scallops in serving bowl.
To the skillet, add the chicken broth and bring to a boil. Stir cornstarch and water mixture into the pan to thicken the sauce; bring to a simmer. Add the scallops and sour cream to the skillet. Drain the cooked pasta and stir into hot scallops mixture.
Serves 4.