Title: STIR-FRIED SCALLOPS WITH PASTA
Categories: Low-cal, Ethnic, Fish
Yield: 4 servings
1 lb Bay scallops
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
* 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
