Stir Fried Scallops With Pasta Recipe
Summary
Ingredients
| Scallops | 1 pound, frozen | |
| 4 ounces capellini, linguine, or other pasta | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Water | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Garlic | 2 Clove (5gm), minced | |
| Butter/Margarine | 1 Tablespoon | |
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| Green onions | 2 Cup (16 tbs), sliced | |
| Shredded carrot | 1/2 Cup (16 tbs) | |
| Snipped parsley | 1 Tablespoon | |
| Lemon wedges | 4 | |
Directions
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 till the scallops are opaque.
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 till the scallops are opaque.
Chef
