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CATEGORY CUISINE TAG YIELD
Seafood, Meats Low-cal, Fish 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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

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