Stir-fried scallops with pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bay scallops |
| 4 | ounces | Capellini OR Linguine |
| ¼ | cup | Dry white wine |
| 2 | tablespoons | Water |
| ½ | teaspoon | Instant chicken bouillon; * |
| 2 | Cloves of garlic; minced | |
| 1 | tablespoon | Margarine OR butter; ** |
| 1½ | cup | Fresh mushrooms; sliced |
| ½ | cup | Green onions; sliced |
| ½ | cup | Carrot; shredded |
| 1 | tablespoon | Parsley; snipped |
| 4 | Lemon wedges | |
Directions
* 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 (1¼ cup servings. One serving equals: 2 lean meat exchange; 1 ½ starch/bread exchange; 1 vegetable exchange; ½ 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