Ingredients
1/4 cup each chopped carrot, celery, onion and sweet red pepper1/4 cup whole kernel corn1/4 cup sliced fresh mushrooms2 tablespoons canola oil, divided1/2 pound fresh or frozen bay scallops, thawed1/4 pound uncooked medium shrimp, peeled and deveined1 teaspoon seafood seasoning1 teaspoon soy sauce3 ounces cream cheese, softened1/2 cup whole milk1/2 cup shredded part-skim mozzarella cheese1/8 teaspoon ground nutmegHot cooked pasta or rice
Preparation
In a skillet or wok, stir-fry carrot, celery, onion, red pepper, corn and mushrooms in 1 tablespoon oil for 4-5 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 3-4 minutes or until shrimp turn 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.
