4 oz. linguine (white or green)
1 1/2 c. sliced fresh mushrooms
1 lg. carrot, thinly sliced
1/2 c. sliced green onion
1 tbsp. butter
2 cloves garlic, minced
1/4 c. dry white wine
2 tsp. cornstarch
1/4 tsp. instant chicken bouillon granules
1 lb. bay scallops
1 tbsp. snipped parsley
1/4 tsp. lemon pepper

In 3-quart saucepan, bring water to boiling. Add linguine; return to boiling. Cook for 5 minutes. Add mushrooms, carrot and onion, return to boiling; cook, uncovered for 5-7 minutes (until pasta and vegetables are tender). Drain all; keep hot.

Meanwhile, in large skillet, melt butter. Add garlic, cook over medium-high heat about 1 minute. Stir together wine, cornstarch and bouillon granules. Add to skillet with scallops, parsley and lemon pepper. Cook over medium heat until thickened and bubbly. Cook and stir for 1-2 minutes until scallops are opaque. Serve over hot pasta mixture.