Scallops Oriental

Mmmmmmmm bay scallops!! Scallops are rich in minerals and vitamins on a low, 20 calorie-per ounce budget. They contain less cholesterol per ounce than skinned chicken, and are so satisfying that a pound can easily serve 4 people!!
(serves 4)

1 lb. bay scallops, fresh or thawed, white muscle removed*
2 T. freshly* squeezed lemon juice
2 T. soy sauce or Ponzu* Citrus* Sauce
1/2 t. garlic powder
2 T. veggie oil, plus 1 T., divided
1 cup thinly sliced broccoli
1 cup thinly sliced cauliflower
1 cup thinly sliced fresh cremini* mushrooms
1/2 cup green onions cut in 1" diagonal* slices
2&1/2 T. cornstarch
1 t. kosher* salt
1/2 t. freshly* ground pepper
3/4 cup water
2 cups chow mein noodles

Combine lemon juice, soy, and garlic. Pour over scallops. Marinate while preparing veggies. In a wok, heat 2 T. oil to 300. Stir fry veggies 4 min. Remove them to a warm platter. Add remaining oil to wok. Drain scallops, reserving marinade. Stir fry scallops 1-2 min. until opaque. Add veggies. In a small bowl, mix cornstarch, S&P, and marinade. Add sauce to wok, stirring until thickened. Serve over chow mein noodles.

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MM