Basil Stir-Fry Scallops

• 1-1/2 cups instant white rice, uncooked
• 2 Tbsp. canola oil
• 12 oz. scallops, fresh or frozen (thawed, if frozen)
• 1/4 purple cabbage
• 1-1/2 cup snow pea pods
• 1/4 cup low sodium soy sauce
• 2 tsp. dried basil leaves
• 1 tsp. granulated sugar
• 1 tsp. garlic powder
• 8 oz. vanilla low-fat yogurt
• 1 tsp. honey
• 1 tsp. frozen orange juice concentrate
• 3 Tbsp. raisins
• 20 pieces bear-shaped cinnamon graham snacks
• 32 fl oz (4 cups) , favorite flavor

1. COOK rice according to package instructions.
2. HEAT oil in medium non-stick skillet over medium heat; add scallops, shredded cabbage, and trimmed snow pea pods.
3. Blend soy sauce, basil, sugar and garlic powder; after sauteing scallops and veggies about 5 min., add soy sauce mixture, reduce heat to low and simmer 5 additional min.
4. Serve scallop mixture over rice.
5. BLEND yogurt, honey, orange juice concentrate and 1 Tbsp.
6. water in a small bowl; refrigerate until ready to serve.
7. Toss raisins and TEDDY GRAHAMS just before serving; spoon mixture into serving dish.
8. Drizzle with yogurt mixture, serve immediately.
9. SERVE each person 8 fl oz CRYSTAL LIGHT with meal.

instant white rice, canola oil, purple cabbage, snow, soy sauce, basil, sugar, garlic powder, vanilla lowfat yogurt, honey, orange juice, raisins, snacks, favorite flavor

Taken from www.kraftrecipes.com/recipes/basil-stir-fry-scallops-59251.aspx (may not work)