INGREDIENTS
1/4 cup each of chopped carrot, celery, onion and sweet red pepper
1/4 cup whole kernel corn
1/4 cup sliced fresh mushrooms
2 TBSP canola oil, divided
1/2 pound fresh or frozen bay scallops, thawed
1/4 pound uncooked medium shrimp, peeled and deveined
1 tsp. seafood seasoning
1 tsp. soy sauce
3 oz. cream cheese, softened
1/2 cup whole milk
1/2 cup shredded part-skim mozzarella cheese
1/8 tsp. ground nutmeg
Hot cooked pasta or rice
DIRECTIONS
In a skillet or wok, stir-fry carrot, celery, onion, red pepper, corn and mushrooms in 1 TBSP oil for 4 to 5 minutes or until crisp-tender.
Remove to a bowl and keep warm.
Add remaining oil to the skillet.
Stir-fry scallops, shrimp, seafood seasoning and soy sauce for 3 to 4 minutes or until the shrimp turns pink.
Using a slotted spoon, transfer seafood to the bowl with the vegetable mixture.
In a small bowl, beat the cream cheese, milk, mozzarella cheese and nutmeg until smooth.
Return seafood and vegetables to skillet.
Stir in cream cheese mixture and heat through.
Serve with pasta or rice.
