1 lb Bay scallops

      4 oz Capellini OR Linguine

    1/4 c  Dry white wine

      2 tb Water

    1/2 ts Instant chicken bouillon; *

      2    Cloves of garlic; minced

      1 tb Margarine OR butter; **

  1 1/2 c  Fresh mushrooms; sliced

    1/2 c  Green onions; sliced

    1/2 c  Carrot; shredded

      1 tb Parsley; snipped

      4    Lemon wedges

  * Granules (try to use the low-sodium kind such as Wylers) ** I use olive
  oil instead for a fresher taste.
  Thaw scallops, if frozen. Cook pasta according to package directions,
  EXCEPT omit oil; drain and keep warm. Meanwhile, for sauce, stir together
  wine, water, cornstarch, and chicken bouillon granules; set aside. In a
  large skillet, cook garlic in hot margarine or butter for 30 seconds. Add
  mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or till
  carrot is crisp-tender. Stir sauce. Add sauce, scallops, and snipped
  parsley to vegetable mixture in skillet. cook and stir till the sauce is
  thickened and bubbly. Cook and stir for 2 minutes more or until the
  scallops are opaque. Serve with lemon wedges.
  Yield: Makes 4 (1 1/4 cup servings.
  One serving equals: 2 lean meat exchange; 1 1/2 starch/bread exchange; 1
  vegetable exchange; 1/2 fat exchange. Calories 247; Protein 23;
  Carbohydrate 26; Fat 4; Saturated fat 1; Cholesterol 37; sodium 340 (less
  if using low-sodium bouillon); Potassium 617
  Source: B H & G "Eat & Stay Slim" From the recipe files of: Deidre-Anne
  Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie