Stir-Fried Scallops With Pasta
Description
This Italian main features Bay scallops, Capellini OR Linguine, Dry white wine, Water, Instant chicken bouillon; *. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Granules (try to use the low-sodium kind such as Wylers) ** I use olive oil instead for a fresher taste.
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Thaw scallops, if frozen.
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Cook pasta according to package directions, EXCEPT omit oil; drain and keep warm.
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Meanwhile, for sauce,
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stir together wine, water, cornstarch, and chicken bouillon granules;
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set aside.
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In a large skillet, cook garlic in hot margarine or butter for 30 seconds.
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Add mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or till carrot is crisp-tender.
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Stir sauce.
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Add sauce, scallops, and snipped parsley to vegetable mixture in skillet.
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cook and stir till the sauce is thickened and bubbly.
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Cook and stir for 2 minutes more or until the scallops are opaque.
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Serve with lemon wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 183.3kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 1.1g6%
- Cholesterol 40.3mg14%
- Sodium 701.8mg30%
- Total Carbohydrate 15.8g6%
- Dietary Fiber 2.3g10%
- Sugars 10.7g
- Protein 18.4g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bay, bouillon, butter, capellini, carrot, chicken, dry, fish, fresh, garlic, green, instant, italian, linguine, low-cal, main, margarine, minced, mushrooms, onions
