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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. Ingredients:
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 |
Directions:
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 scallops with linguine and, if desired, lemon wedges. Yield: 2 servings.
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