Stir-Fried Scallops with Pasta -

4 oz Capellini OR Linguine

1/4 c Dry white wine

2 tb Water

1/2 ts Instant chicken bouillon;

2 Cloves of garlic; minced

1 tb Margarine OR butter; **

1 1/2 c Fresh mushrooms; sliced

1/2 c Green onions; sliced

1/2 c Carrot; shredded

1 tb Parsley; snipped

4 Lemon wedges

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

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, FGGT

98B on Prodigy, J.PENROD

3 on GEnie