Stir-fried Scallops with Pasta

Stir-fried Scallops with Pasta Ingredients

1 pound Bay scallops	1 teaspoon Margarine OR butter **
4 ounces Capellini OR Linguine	1 1/2 cups Fresh mushrooms sliced
1/4 cup Dry white wine	1/2 cup Green onions sliced
2 teaspoons Water	1/2 cup Carrot shredded
1/2 teaspoon Instant chicken bouillon *	1 teaspoon Parsley snipped
4 ea Cloves of garlic minced	4 ea Lemon wedges

Instructions for Stir-fried Scallops with Pasta

* Granules (try to use the low-sodium kind such as Wylers) ** I use olive oil instead for a fresher taste. Thaw scallops, if frozen. Cook pasta according to package directions, EXCEPT omit oil; drain and keep warm. Meanwhile, for sauce, stir together wine, water, cornstarch, and chicken bouillon granules; set aside. In a large skillet, cook garlic in hot margarine or butter for 30 seconds. Add mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or till carrot is crisp-tender. Stir sauce. Add sauce, scallops, and snipped parsley to vegetable mixture in skillet. cook and stir till the sauce is thickened and bubbly. Cook and stir for 2 minutes more or until the scallops are opaque. Serve with lemon wedges. Yield: Makes 4 (1 1/4 cup servings. One serving equals: 2 lean meat exchange; 1 1/2 starch/bread exchange; 1 vegetable exchange; 1/2 fat exchange. Calories 247; Protein 23; Carbohydrate 26; Fat 4; Saturated fat 1; Cholesterol 37; sodium 340 (less if using low-sodium bouillon); Potassium 617 Source: B H & G "Eat & Stay Slim" From the recipe files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

Main Ingredient: ScallopsCuisine: Uncategorized

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