1. * granules (try to use the low-sodium kind such as wylers) ** i use olive oil instead for a fresher taste.
2. Thaw scallops, if frozen.
3. Cook pasta according to package directions, except omit oil; drain and keep warm.
4. Meanwhile, for sauce, stir together wine, water, cornstarch, and chicken bouillon granules; set aside.
5. In a large skillet, cook garlic in hot margarine or butter for 30 seconds.
6. Add mushrooms, green onions, and carrot; stir-fry for 2 to 3 minutes or till carrot is crisp-tender.
7. Stiri sauce.
8. Add sauce, scallops, and snipped parsley to vegetable mixture in skillet.
9. Cook and stir till the sauce is thickened and bubbly.
10. Cook and stir for 2 minutes more or until the scallops are opaque.
11. Serve with lemon wedges.
12. Yield: makes 4 (1 ¼ cup servings.
13. One serving equals: 2 lean meat exchange; 1 ½ starch/bread exchange; 1 vegetable exchange; ½ fat exchange.