Combine lemon juice, cornstarch and salt; mix well. Add scallops and shrimp. 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. Add pea pods, onions, and sherry; heat through. Serve over hot cooked pasta. Refrigerate leftovers. Makes 4 servings. Posted to MC-Recipe Digest by "firstname.lastname@example.org"
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 208 (72%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 43.1mg||13 %|
|Sodium 104.2mg||4 %|
|Potassium 564.5mg||15 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 8.6g|
|Protein 12g||17 %|
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Calories per serving: 290
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