Seafood Primavera

• 1/4 c. ReaLemon lemon juice from concentrate
• 2 tsp. cornstarch
• 1/4 tsp. salt
• 1/2 lb. each: scallops and large raw shrimp, peeled and deveined
• 1/4 c. margarine or butter
• 8 oz. fresh mushrooms, sliced
• 1 c. thinly sliced carrots
• 3 cloves garlic, finely chopped
• 1/2 tsp. thyme leaves
• 4 oz. fresh pea pods
• 1/4 c. sliced green onions
• 2 Tbsp. dry sherry (optional)

1. Combine ReaLemon brand, cornstarch and salt; mix well.
2. Add scallops and shrimp.
3. Cover; marinate in refrigerator 30 minutes. In large skillet, over high heat, cook and stir mushrooms, carrots, garlic and thyme in margarine until tender-crisp, about 8 minutes. Add seafood mixture; cook and stir 5 to 8 minutes until seafood is opaque.
4. Add pea pods, onions and sherry (if desired); heat through.
5. Serve over hot cooked pasta.
6. Refrigerate leftovers. Makes 4 servings.

lemon juice from concentrate, cornstarch, salt, shrimp, margarine, fresh mushrooms, carrots, garlic, thyme, fresh pea pods, green onions, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799979 (may not work)