Stir-Fried Scallops with Pasta

• 1 pound bay scallops
• 4 ounces pasta, linguine
• 1/4 cup white wine dry
• 2 tablespoons water
• 1/2 teaspoon chicken broth
• 2 cloves garlic minced
• 1 tablespoon margarine
• 1 1/2 cups mushrooms sliced
• 1/2 cup scallions, spring or green onions sliced
• 1/2 cup carrots shredded
• 1 tablespoon parsley leaves snipped

1. Cook pasta according to package directions, EXCEPT omit oil; drain and keep warm.
2. Meanwhile, for sauce, stir together wine, water, cornstarch, and chicken bouillon granules; set aside.
3. In a large skillet, cook garlic in hot margarine or butter for 30 seconds.
4. Add mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or until carrot is crisp-tender.
5. Stir sauce.
6. Add sauce, scallops, and snipped parsley to vegetable mixture in skillet, cook and stir until the sauce is thickened and bubbly.
7. Cook and stir for 2 minutes more or until the scallops are opaque.
8. Serve with lemon wedges.

bay scallops, pasta, white wine, water, chicken broth, garlic, margarine, mushrooms, scallions, carrots, parsley

Taken from recipeland.com/recipe/v/stir-fried-scallops-pasta-45688 (may not work)