Title: Gulf Coast Scallops
Categories: Main
Yield: 6 Servings

1	lb	Scallops, fresh or frozen
9	oz	Spinach fetuccine, fresh
3	c	Mushrooms, fresh, sliced
2	c	Carrots, thinly sliced
3/4	c	OJ concentrate, thawed
3/4	c	Cold water
2	tb	Cornstarch
1	ts	Chicken bouillon granules
1/4	ts	Garlic powder
	ds	Pepper
		Parsley

Thaw scallops, if frozen. Cut any large scallops in half. Cook pasta according to package directions, adding the mushrooms and carrots to the water with the pasta. Drain and keep warm.

Meanwhile, in a medium saucepan stir together thawed concentrate, water, cornstarch, bouillon granules, garlic powder, and pepper. Add scallops. Cook and stir until mixture is thickened and bubbly. Cook and stir about 2 minutes more or until scallops turn opaque.

Serve scallop mixture over pasta mixture. Sprinkle with snipped parsley and garnish with parsley sprigs.

Makes 6 servings.

Source: Advertisement "Florida Cuisine - Low-Fat Cooking w/Citrus" MM format April Bowman-Fox 9/96

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