Lemon-Dill Scallops

• 1 box frozen sugar snap peas
• 1 envelope lemon-dill-sauce mix
• 1/2 c. skim milk
• 1 lb. bay scallops
• 1 pt. cherry tomatoes

1. Put sugar snap peas and 2 tablespoons water in a large nonstick skillet.
2. Stir over medium-high heat 2 to 3 minutes until peas are thawed.
3. Add sauce mix, the milk and only 1/2 cup water.
4. Cook, stirring, 1 to 2 minutes until sauce thickens.
5. Reduce heat, add scallops and cherry tomatoes and stir 2 to 3 minutes until scallops are opaque at center.

peas, lemondill, milk, bay scallops, cherry tomatoes

Taken from www.delish.com/recipefinder/lemon-dill-scallops-recipe-120422 (may not work)