Put sugar snap peas and 2 tablespoons water in a large nonstick skillet. Stir over medium-high heat 2 to 3 minutes until peas are thawed.
Add sauce mix, the milk and only 1/2 cup water. Cook, stirring, 1 to 2 minutes until sauce thickens.
Reduce heat, add scallops and cherry tomatoes and stir 2 to 3 minutes until scallops are opaque at center.
Calories 200 Fat 3g Saturated fat 0 Cholesterol 46mg
Sodium 645mg Carbohydrate 19g Fiber 0
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Campbell's
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