1 lb. fresh or frozen sea scallops
8 oz. fettuccine or linguine
1 tbsp. butter
1 tbsp. cooking oil
2-3 cloves garlic, minced
2 lg. carrots, thinly bias sliced
2 c. sugar snap peas (6 oz.) or Chinese pea pods
3 green onions, thinly sliced
1/2 c. dry white wine
1/3 c. water
1 tbsp. snipped fresh dill or 2 tsp. snipped fresh tarragon
1 tsp. instant chicken bouillon granules
1/4 tsp. crushed red pepper
2 tbsp. cornstarch
2 tbsp. cold water
1/4 c. grated Parmesan cheese
Cracked black pepper

Thaw scallops, if frozen. Halve any large scallops. Cook pasta in lightly salted boiling water according to package directions. Drain. Toss with butter and set aside.

Pour oil into wok or large skillet. Preheat over medium high heat. Stir fry garlic in hot oil 15 seconds. Add carrots. Stir fry 4 minutes. Add peas and green onion. Stir fry 2-3 minutes more or until vegetables are crisp tender. Remove vegetables from wok or skillet.

Cool wok or skillet for 1 minute. Carefully add wine, 1/3 cup water, dill or tarragon, bouillon and red pepper; bring to boil. Add scallops. Reduce heat; simmer uncovered 1-2 minutes until scallops are opaque, stirring occasionally. Stir together cornstarch and remaining water. Add to wok. Cook and stir until thick and bubbly. Return vegetables to wok; add pasta. Toss to coat. Sprinkle each serving with cheese and cracked pepper.