Title: Confetti scallops and noodles
 Categories: Seafood
      Yield: 8 Servings
 
    1/2 lb Creamette egg noodles;
           -uncooked
      1 c  Water
      2 ts Wyler's chicken-flavor
           -instant bouillon
    1/2 c  Dry white wine
      2 tb Lemon juice
      2    Cloves garlic; minced
      1 ts Dill weed
    1/2 ts American Heart Association
           -lemon herb seasoning
      1 lb Bay scallops
      2 c  Shredded cabbage
      1 c  Sliced carrots
    1/2 c  Sliced green onions
      3 c  Torn fresh spinach leaves
 
  Prepare Creamette Egg Noodles as package directs; drain. In large
  non-stick skillet, bring water and bouillon to boil. Reduce heat; add
  remaining ingredients except spinach and noodles. Cover; simmer 10
  minutes. Add spinach; cook and stir 5 minutes longer.  Toss with hot
  cooked noodles. Serve immediately. Refrigerate leftovers.