| 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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