Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         bay scallops
   4      ounces        capellini or linguine
     1/4  cup           dry white wine
   2      tablespoons   water
     1/2  teaspoon      instant chicken bouillon -- *
   2      cloves        garlic -- minced
   1      tablespoon    margarine or butter -- **
   1 1/2  cups          fresh mushrooms -- sliced
     1/2  cup           green onions -- sliced
     1/2  cup           carrot -- shredded
   1      tablespoon    parsley -- snipped
   4                    lemon wedges

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.