Scallops and Pasta in Wine Sauce

Directions

1. Cook the pasta according to package directions, adding the mushrooms, carrots, and green onions to the pot during the last 7 minutes of cooking.
2. In the meantime, combine the wine, cornstarch, and bouillon granules in a small bowl and set aside.
3. Place the butter in a large sauté pan over medium-high heat. Once hot and shimmering, add the scallops, wine mixture, parsley, and lemon-pepper and sauté the mixture until the scallops turn opaque.
4. Divide the pasta between 4 serving plates and then top with the scallop mixture. Serve immediately.