Scallops With Linguine And Vegetables

• 4 oz. linguine
• 1 1/2 c. sliced mushrooms
• 3/4 c. sliced green onion
• 1 large carrot, thinly sliced
• 1 Tbsp. butter
• 4 cloves minced garlic
• 1/4 c. dry white wine
• 2 tsp. cornstarch
• 1/4 tsp. instant chicken broth
• 1 lb. bay scallops
• 1 Tbsp. minced parsley
• 1/4 tsp. lemon pepper
• lemon wedges

1. Boil 2 quarts water.
2. Add linguine; return to boil and cook for 5 minutes.
3. Add carrot to linguine and cook 6 to 7 minutes more uncovered until pasta is tender.
4. Drain and keep warm.
5. In large skillet, melt butter and add garlic, onion and mushrooms.
6. Cook on medium-high heat 3 minutes.
7. Add scallops, parsley and lemon pepper. in a small bowl, stir wine, cornstarch and instant chicken broth.
8. Add to skillet with the scallops, parsley and lemon pepper. Cook until scallops are opaque and the sauce is thin and bubbly. Serve over warm pasta.
9. Serves 2 people.

linguine, mushrooms, green onion, carrot, butter, garlic, white wine, cornstarch, chicken broth, bay scallops, parsley, lemon pepper, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348695 (may not work)