Scallops with Linguine

By Totlxtc

Ingredients

• 1 * 1 tablespoon cornstarch
• 1 * 1 cup chicken broth
• 2 * 2 tablespoons white wine or additional chicken broth
• 1 * 1 garlic clove, minced
• 1-1/2 * 1-1/2 teaspoons butter
• 3/4 * 3/4 cup sliced fresh mushrooms
• 1/4 * 1/4 cup sliced green onions
• 1/4 * 1/4 cup grated carrot
• 1/2 * 1/2 pound bay scallops
• 1-1/2 * 1-1/2 teaspoons minced fresh parsley
• 1 * 1 cup hot cooked linguine
• 2 * 2 lemon wedges

Preparation

Step 1

* 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.


Nutritional Analysis: 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, 31 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.