Scallops With Linguine

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

1. 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.
2. 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.

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

Taken from www.tasteofhome.com/recipes/scallops-with-linguine/ (may not work)