Servings: 4

INGREDIENTS:

• 1 lb Bay scallops
• 4 oz Capellini OR Linguine
• 1/4 cup Dry white wine
• 2 Tbs Water
• 1/2 tsp Instant chicken bouillon*
• 2 Cloves of garlic, minced
• 1 Tbs Margarine OR butter**
• 1 1/2 cups Fresh mushrooms, sliced
• 1/2 cup Green onions, sliced
• 1/2 cup Carrot, shredded
• 1 Tbs Parsley, snipped
• 4 Lemon wedges

INSTRUCTIONS:

1. Thaw scallops, if frozen. Cook pasta according to package directions, EXCEPT omit oil; drain and keep warm.
2. Meanwhile, for the 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 a few seconds.
4. Add mushrooms, green onions, and shredded carrot; stir-fry for 2 to 3 minutes or until the carrot is crisp-tender.
5. Stir the sauce mixture again and add it, along with the bay scallops and snipped parsley, to the vegetable mixture in the skillet.
6. Cook and stir until the sauce is thickened and bubbly. Cook and stir for 2 minutes more or until the scallops are opaque.
7. Serve the scallops and sauce over the cooked linguine. Garnish with lemon wedges.
8. Enjoy your Bay Scallops with Linguine!

Yield: Makes 4 (1 1/4 cup servings).

Nutritional Information (per serving):

• Calories: 247
• Protein: 23g
• Carbohydrate: 26g
• Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 37mg
• Sodium: 340mg (less if using low-sodium bouillon)
• Potassium: 617mg

Note: The nutritional values are approximate and may vary based on specific ingredients used.

Here are some variations of the Bay Scallops with Linguine recipe:

1. Lemon and Herb Bay Scallops with Linguine:

• Add the juice and zest of one lemon to the sauce for a zesty flavor.
• Stir in a tablespoon of chopped fresh herbs like parsley, basil, or thyme to enhance the dish’s freshness.

2. Creamy Garlic Bay Scallops with Linguine:

• Instead of using water in the sauce, replace it with heavy cream for a creamy texture.
• Increase the minced garlic to add more garlicky flavor to the dish.

3. Spicy Bay Scallops with Linguine:

• Add a pinch of red pepper flakes or a dash of hot sauce to the sauce to give it a spicy kick.
• Garnish with extra sliced jalapeños or chili peppers for more heat.

4. Lemon Butter Bay Scallops with Angel Hair Pasta:

• Swap the linguine with delicate angel hair pasta for a lighter variation.
• Instead of a white wine sauce, use a lemon-butter sauce for a tangy and rich flavor.

5. Bay Scallops with Fettuccine Alfredo:

• Replace the white wine sauce with a classic Alfredo sauce made with heavy cream, butter, and Parmesan cheese.
• Top the dish with a sprinkle of grated Parmesan cheese and fresh ground black pepper.

6. Mediterranean Bay Scallops with Linguine:

• Add Kalamata olives, artichoke hearts, and sun-dried tomatoes to the vegetable mixture for a Mediterranean twist.
• Drizzle a bit of extra-virgin olive oil over the pasta before serving.

7. Thai-Inspired Bay Scallops with Linguine:

• Use coconut milk instead of chicken broth in the sauce for a Thai flair.
• Add Thai curry paste or red chili paste to the sauce for a vibrant and spicy flavor.

8. Bay Scallops with Pesto Linguine:

• Toss the cooked linguine with homemade or store-bought pesto sauce for a burst of herby and nutty flavors.
• Top the dish with toasted pine nuts and extra grated Parmesan cheese.