* 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
We used sea scallops and cut them in quarters as they cooked. It made a great supper that I will make again.
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 4|
|Calories from Fat: 33 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 79.8mg||25 %|
|Sodium 337.4mg||12 %|
|Potassium 928.4mg||24 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 25.3g|
|Protein 31.9g||46 %|
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Calories per serving: 262
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