| 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
A Message from our Provider:
“Famous last words: I did it my way”