Stir-Fried Scallops with Pasta

Directions

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 until carrot is crisp-tender.

Stir sauce. Add sauce, scallops, and snipped parsley to vegetable mixture in skillet, cook and stir until the sauce is thickened and bubbly.

Cook and stir for 2 minutes more or until the scallops are opaque.

Serve with lemon wedges.