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ITALIAN SCALLOPS WITH LINGUINI
1½ lbs. scallops
8 oz mushrooms, sliced
3 tsp. crushed garlic
½ warm water
1 lb. linguini noodles cooked al dente
1 tsp. chicken bouillon granules
1 can diced tomato, with juice
3 green onions with tops, sliced thin
1 tbsp. Italian Seasoning
1 tbsp. arrowroot
3 tbsp. Balsamic vinegar
1 tbsp. fresh parsley, chopped
1 small rib celery diced
½ tsp. black pepper
Dissolve the bouillon granules in the warm water, pour into a skillet
over moderate heat and simmer the mushrooms and garlic in broth for 3
minutes.
Add scallops, tomatoes, green onions, celery, and Italian Seasoning.
Bring to a simmer and cook 5 minutes. Dissolve the arrowroot in a small
amount of the liquid from the skillet and add back into the pan. Stir in the
vinegar and heat, stirring until scallops are opaque and sauce thickens.
Garnish with parsley and serve with linguini.
Yield: 6 servings.
   
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