Scallops & Vegetables

Makes 4
Prep 10 m
Cook 10 m



  1. 1 of 3 Brown bacon in nonstick skillet. Remove to paper toweling to drain. Drain off all but 1 tablespoon fat from skillet.
  2. 2 of 3 Add onion and scallops; cook, stirring, until scallops are white, 3 to 5 minutes. Remove.
  3. 3 of 3 Add mushrooms, snow peas and sherry to skillet; cover and cook 3 minutes. Combine cornstarch and water. Add to skillet; cook, stirring, until thickened. Stir in bacon and scallops. Stir in lemon juice and salt. Heat to serving temperature. Makes 4 servings.
Nutrition Information for Scallops & Vegetables
Servings Per Recipe: 4
Per Serving: 125 kcal cal., 2 g Fat, total, 14 g pro., 21 mg chol., 414 mg sodium, 12 g carb.