Linguine with Scallops

Ingredients

• 2 oz uncooked linguine
• 1 tbsp cornstarch
• 1 cup chicken broth
• 2 tbsp white wine or additional chicken broth
• 1-1/2 tsp butter
• 1 garlic clove, minced
• 3/4 cup sliced fresh mushrooms
• 2 green onions, sliced
• 1/4 cup grated carrot
• 1/2 lb bay scallops
• 1-1/2 tsp minced fresh parsley
• Lemon wedges, optional

Instructions

1. Cook linguine according to package directions; drain. Meanwhile, in a small bowl, cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir in 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp.
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.