Preparation:
* Granules (try to use the low-sodium kind such as Wylers)
** I use olive oil instead for a fresher taste.
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 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. |
