Stir-Fried Scallops With Pasta

Recipe Ingredients

1 lb	454g / 16oz	Bay scallops
4 oz	113g	Capellini or linguine
1/4 cup	59ml	Dry white wine
2 tablespoons	30ml	Water
1/2 teaspoon	2.5ml	Instant chicken bouillon - *
2		Garlic - minced
1 tablespoon	15ml	Margarine or butter - **
1 1/2 cups	355ml	Fresh mushrooms - sliced
1/2 cup	31g / 1.1oz	Green onions - sliced
1/2 cup	55g / 1.9oz	Carrot - shredded
1 tablespoon	15ml	Parsley - snipped
4		Lemon wedges

Recipe Instructions

* 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.

Source:
Hae Sung Hwang

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