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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound bay scallops

  3. 4 ounces capellini or linguine

  4. 1/4 cup dry white wine

  5. 2 tablespoons water

  6. 1/2 teaspoon instant chicken bouillon --

  7. 2 cloves garlic -- minced

  8. 1 tablespoon margarine or butter -- **

  9. 1 1/2 cups fresh mushrooms -- sliced

  10. 1/2 cup green onions -- sliced

  11. 1/2 cup carrot -- shredded

  12. 1 tablespoon parsley -- snipped

  13. 4 lemon wedges

Instructions Jump to Ingredients ↑

  1. * 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 until carrot is crisp-tender. Stir sauce. Add sauce, scallops, and snipped parsley to vegetable mixture in skillet. cook and stir until the sauce is thickened and bubbly. Cook and stir for 2 minutes more or until the scallops are opaque. Serve with lemon wedges.

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