1Heat water to boiling in 1-quart saucepan. Add chili. Boil 5 minutes; drain. Remove stem and seeds; finely chop chili.
2Melt margarine in 10-inch skillet over medium heat. Cook onions, lime juice and chili in margarine, stirring occasionally, until onion is crisp-tender. Carefully stir in scallops. Cook over medium heat about 12 minutes, stirring occasionally, until scallops are white.
3Stir in pineapple and pea pods; cook until hot. Remove scallop mixture with slotted spoon; keep warm.
4Heat liquid in skillet to boiling. Boil until slightly thickened and reduced to about half. Spoon scallop mixture onto fettuccine. Pour liquid over scallop mixture.