Fettuccine with Endive and Scallops

• fettuccine (any kind will do; I used lemon chive flavored)
• EVOO
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• salt
• 1 tsp crushed red pepper flakes
• 1 cup white wine (I used a Riesling)
• 1 tbsp Smart Balance spread
• 1 package scallops, about 6-8
• 2 handfuls onion, chopped
• 2 large handfuls endive, chopped

Bring a salted pot of water to a boil. Cook pasta according to package directions.

While the pasta is cooking, bring a medium skillet to medium heat. Add EVOO, about one turn of the pan. Add the shallots and cook until the bottoms have a golden brown crust, about 5-6 minutes. Flip and cook another 5-6 minutes. They will be finished when they are opaque.

Bring a large skillet to medium heat with EVOO, one turn of the pan. Add the shallots, garlic, onion and red pepper flakes. Saute until golden brown, stirring occasionally. Add the wine, bring to a boil, and add the Smart Balance. Give a quick stir and reduce heat to a simmer.

Add the drained pasta, scallops and endive to the pan. Give another stir or two to combine.

Adapted from Food Network's Recipes From Our All-Star Chefs