Ingredients
2 ounces uncooked linguine1 tablespoon cornstarch1 cup chicken broth2 tablespoons white wine or additional chicken broth1-1/2 teaspoons butter1 garlic clove, minced3/4 cup sliced fresh mushrooms2 green onions, sliced1/4 cup grated carrot1/2 pound bay scallops1-1/2 teaspoons minced fresh parsleyLemon wedges, optional
Preparation
Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.
