Instructions: 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.

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