| Low Calorie Scallops w/Linguine & Vegetables
4 ounces of linguine (white or green)
1 1/2 cup of sliced fresh mushrooms
1 large carrot, thinly sliced
1/2 cup of sliced green onion
1 tablespoon of margarine or butter
2 cloves garlic, minced
1/4 cup of dry white wine
2 teaspoons of cornstarch
1/4 teaspoon of instant chicken bouillon granules
1 pound of bay scallops
1 tablespoon of snipped parsley
1/4 teaspoon of lemon pepper |
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In 3-quart saucepan, bring water to boiling. Add linguine; return to boiling. Cook for 5 minutes. Add mushrooms, carrot and onion, return to boiling; cook, uncovered for 5-7 minutes (until pasta and vegetables are tender). Drain all; keep hot.
Meanwhile, in large skillet, melt margarine. Add garlic, cook over medium-high heat about 1 minute. Stir together wine, cornstarch and bouillon granules. Add to skillet with scallops, parsley and lemon pepper. Cook over medium heat until thickened and bubbly. Cook and stir for 1-2 minutes until scallops are opaque. Serve over hot pasta mixture.
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