Lemon-Dill Scallops

1. 1

   Put sugar snap peas and 2 tablespoons water in a large nonstick skillet.

2. 2

   Stir over medium-high heat 2 to 3 minutes until peas are thawed.

3. 3

   Add sauce mix, the milk and only 1/2 cup water.

4. 4

   Cook, stirring, 1 to 2 minutes until sauce thickens.

5. 5

   Reduce heat, add scallops and cherry tomatoes and stir 2 to 3 minutes until scallops are opaque at center.

No additional tips available.