Stir-fried scallops with pasta
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Stir-fried scallops with pasta
  Scallops    Pasta    Fish  
Last updated 6/12/2012 1:24:59 AM. Recipe ID 58758. Report a problem with this recipe.
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      Title: Stir-fried scallops with pasta
 Categories: Low-cal, Fish
      Yield: 4 Servings
      1 lb Bay scallops
      4 oz Capellini OR Linguine
    1/4 c  Dry white wine
      2 tb Water
    1/2 ts Instant chicken bouillon; *
      2    Cloves of garlic; minced
      1 tb Margarine OR butter; **
  1 1/2 c  Fresh mushrooms; sliced
    1/2 c  Green onions; sliced
    1/2 c  Carrot; shredded
      1 tb Parsley; snipped
      4    Lemon wedges
  * 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
  till carrot is crisp-tender. Stir sauce. 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 until the scallops are opaque. Serve with lemon wedges. Yield:
  Makes 4 (1 1/4 cup servings. One serving equals: 2 lean meat
  exchange; 1 1/2 starch/bread exchange; 1 vegetable exchange; 1/2 fat
  exchange. Calories 247; Protein 23; Carbohydrate 26; Fat 4; Saturated
  fat 1; Cholesterol 37; sodium 340 (less if using low-sodium bouillon);
  Potassium 617 Source: B H & G "Eat & Stay Slim" From the recipe files
  of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

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Recipe ID 58758 (Apr 03, 2005)

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