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Golf Coast Scallops

main dishes, seafood, sautéed & stir-fried

1 pound fresh or frozen scallops
9 ounces refrigerated fresh spinach fettucci
3 cups sliced fresh mushrooms
2 cups thinly sliced carrot
3/4 cup frozen orange juice concentrate; thawed
3/4 cup cold water
2 tablespoons cornstarch
1 teaspoon instant chicken bouillon granules
1/4 teaspoon garlic powder
dash pepper
grapefruit sections; optional
orange slice twists; optional

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. If desired, garnish with grapefruit sections and orange twists.

Makes 6 servings.

Nutrition facts per serving: 251 calories, 16 g protein, 45 g carbohydrate, 1 g total fat (0 g saturated fat), 23 mg cholesterol, 2 g dietary fiber, 302 mg sodium. Daily Values: 64% vitamin C, 116% vitamin A, 19% folate, 14% thiamine, 13% riboflavin, 16% niacin, 21% iron, 20% potassium.

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Contributor: Florida Cuisine Insert BH&G Magazine

Yield: 6 servings

Preparation Time: 0:00

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