Stir-Fried Scallops with Pasta
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bay scallops
|
|
| 4 | ounces |
pasta, linguine
|
|
| ¼ | cup |
white wine
dry |
*
|
| 2 | tablespoons |
water
|
|
| ½ | teaspoon |
chicken broth
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
margarine
|
|
| 1 ½ | cups |
mushrooms
sliced |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ½ | cup |
carrots
shredded |
|
| 1 | tablespoon |
parsley leaves
snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bay scallops
|
|
| 115.6 | ml/g |
pasta, linguine
|
|
| 59 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
water
|
|
| 2.5 | ml |
chicken broth
|
|
| 2 | cloves |
garlic
minced |
|
| 15 | ml |
margarine
|
|
| 355 | ml |
mushrooms
sliced |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 118 | ml |
carrots
shredded |
|
| 15 | ml |
parsley leaves
snipped |
|
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.
