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Stir Fried Scallops With Pasta

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  Bay scallops 1 Pound (Fresh Or Frozen)
  Capellini/Linguine / other pasta 4 Ounce
  Dry white wine 1⁄4 Cup (4 tbs)
  Water 2 Tablespoon
  Cornstarch 2 Teaspoon
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Margarine/Butter 1 Tablespoon
  Sliced fresh mushrooms 1 1⁄2 Cup (24 tbs)
  Sliced green onions 1⁄2 Cup (8 tbs)
  Shredded carrot 1⁄2 Cup (8 tbs)
  Snipped parsley 1 Tablespoon
  Lemon wedges 4

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 till the scallops are opaque.

Recipe Summary

Stir Fried

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Stir Fried Scallops With Pasta Recipe