Rinse scallops to remove any remaining shell particles. In large bowl combine salt, paprika, garlic and pepper and mix well. Spread scallops close together in a single layer on a broiler pan and coat the tops with spice mixture. Broil scallops 4 to 6 inches from heat for 6 to 8 minutes or until they are opaque in the center. Remove from heat and cool in the refrigerator.
Combine pasta, bell pepper, water chestnuts, celery, onions and dressing; mix well. Add cooled scallops to the pasta mixture and mix well. Garnish with the artichoke hearts and red cabbage.
Nutritional Information: Calories: 281.55, Protein: 25.41 g, Carbohydrates: 39.76 g,
Fat total: 1.66 g, Saturated fat: .21 g, Percent calories from fat: 5%, Cholesterol: 37.42 mg