Instructions: In wok or large skillet, heat oil over medium heat.

Add vegetables; cover and cook 3 to 5 minutes or until crisp-tender.

Uncover; add scallops and onion. Stir fry 2 minutes.

Stir in soy sauce and Oriental salad dressing.

Reduce heat to low; simmer 3 to 5 minutes or until some of liquid absorbs.

Stir in ginger, garlic powder, and salt and pepper to taste; increase heat to medium-high. Stir fry until all liquid is absorbed and scallops turn opaque and begin to brown.

Serve over rice if desired.

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