Scallops Primavera

1 lb. scallops
¼ cup lemon juice
1 cup thinly sliced carrots
3 garlics, finely chopped
½ cup margarine
8oz. fresh mushrooms, sliced (about 2 cups)
¾ tsp. thyme
2 tsp. cornstarch
1;2 tsp salt
¼ cup diagonally sliced green onions
4oz. fresh pea pods or 1 6oz. pkg frozen pea pods, thawed
2 tbsp dry sherry
Hot cooked rice or pasta

In shallow baking dish, combine scallop and lemon juice. Cover; marinate in
refrigerator 30 minutes, stirring occasionally.

In large skillet, over high heat, cook and stir carrots and garlic in margarine
until tender-crisp, about 3 minutes. Add mushroom and thyme, cook and stir
about 5 minutes. Stir cornstarch and salt into scallop mixture; add to
skillet Cook and stir until scallops are opaque about 4 minutes. Add onions,
pea pods an sherry; heat through.

Serve with rice or pasta. Refrigerate leftovers.


Makes 4 servings