Stir Fried Scallops With Pasta
|Bay scallops||1 Pound (Fresh Or Frozen)|
|Capellini/Linguine / other pasta||4 Ounce|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|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|
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.
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.