Recipe - Stir-Fried Scallops With Pasta

1 pound Bay scallops
4 ounce Capellini OR Linguine
One fourth cup Dry white wine
2 tablespoon Water
One half teaspoon Instant chicken bouillon; *
2 Cloves of garlic; minced
1 tablespoon Margarine OR butter; **
1 One half cup Fresh mushrooms; cut or sliced up
One half cup Green onions; cut or sliced up
One half cup Carrot; shredded
1 tablespoon Parsley; snipped
4 Lemon wedges

* Granules (try to use the lowsodium 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; stirfry for 2 to 3 minutes or till carrot is crisptender. 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 One fourth cup servings. One serving equals: 2 lean meat
exchange; 1 One half starch/bread exchange; 1 vegetable exchange; One half fat
exchange. Calories 247; Protein 23; Carbohydrate 26; Fat 4; Saturated fat
1; Cholesterol 37; sodium 340 (less if using lowsodium bouillon);
Potassium 617 Source: B H & G "Eat & Stay Slim" From the recipe files of:
DeidreAnne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini