INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 59
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: <1mg
Sodium: 96.7mg
Potassium: 200.6mg
Carbohydrates: 5.1g
Fiber: 1.1g
Sugar: 2g
Protein: 1.4g