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bay scallops Pasta white wine water chicken broth garlic margarine mushrooms scallions carrots parsley
Viewed: 81 - Published at: 3 years agoIngredients
- 1 pound bay scallops
- 4 ounces pasta, linguine
- 1/4 cup white wine dry
- 2 tablespoons water
- 1/2 teaspoon chicken broth
- 2 cloves garlic minced
- 1 tablespoon margarine
- 1 1/2 cups mushrooms sliced
- 1/2 cup scallions, spring or green onions sliced
- 1/2 cup carrots shredded
- 1 tablespoon parsley leaves snipped
Method
- 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.
