Scallops with Linguine
A mild garlic sauce adds extra zest to this delightful combination of linguine, tender bay scallops and bright carrots from Paula Jones of Brooksville, Florida. Plus, this recipe is perfectly sized for two.2 ServingsPrep/Total Time: 15 min.
Ingredients
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 2 tablespoons white wine or additional chicken broth
- 1 garlic clove, minced
- 1-1/2 teaspoons butter
- 3/4 cup sliced fresh mushrooms
- 1/4 cup sliced green onions
- 1/4 cup grated carrot
- 1/2 pound bay scallops
- 1-1/2 teaspoons minced fresh parsley
- 1 cup hot cooked linguine
- 2 lemon wedges
Directions
- In a bowl, combine the cornstarch, broth and wine or additional broth
- until smooth; set aside. In a nonstick skillet or wok, stir-fry
- garlic in butter. Add the mushrooms, onions and carrot; stir-fry for
- 3 minutes or until crisp-tender. Stir cornstarch mixture and add to
- skillet. Bring to a boil; cook and stir for 2 minutes or until
- thickened. Reduce heat. Add scallops and parsley; cook until
- scallops turn opaque. Serve with linguine and lemon. Yield: 2
- servings.
Nutrition Facts: One serving (about 1/2 cup scallop mixture with 1/2 cup linguine) equals 279 calories, 5 g fat (2 g saturated fat), 45 mg cholesterol, 688 mg sodium,