1 lb. bay scallops, fresh or thawed
2 tbsp. lemon juice
2 tbsp. soy sauce
1/2 tsp. garlic powder
2 tbsp. plus 1 tbsp. vegetable oil
1 c. thinly sliced broccoli
1 c. thinly sliced cauliflower
1 c. thinly sliced fresh mushrooms
1/2 c. green onions in 1 inch slices
2 1/2 tbsp. cornstarch
1 tsp. salt
1/2 tsp. pepper
3/4 c. water
3 c. chow mein noodles

Combine lemon juice, soy sauce and garlic. Pour over scallops. Marinate while preparing vegetables. In wok, heat 2 tablespoons oil to 300 degrees. Stir fry vegetables 4 minutes. Remove vegetables to warm platter. Add remaining oil to wok. Drain scallops, reserving marinade. Stir fry scallops 1-2 minutes until opaque. Add vegetables.

In small bowl, mix cornstarch, salt, pepper and marinade. Add sauce to wok, stirring until thickened. Serve over chow mein noodles. Serves 4-6.