1/2 c. water
1 tbsp. cornstarch
2 tbsp. dry sherry
2 tbsp. low-sodium teriyaki sauce
1/2 tsp. chicken-flavored bouillon granules
1/2 tsp. ground cumin
1/2 tsp. ground ginger
4 oz. fresh snow pea pods
Vegetable cooking spray
1 tsp. vegetable oil
3/4 c. fresh corn cut from cob (about 2 ears)
6 green onions, cut into 1-1/2 inch pieces
1 tbsp. minced garlic
1 lb. sea scallops, cut in half (could use 1/2 scallops and 1/2 shrimp)
3 tbsp. chopped walnuts, toasted

Combine first 7 ingredients in a small bowl; stir well. Set aside.

Wash snow peas; trim ends, and remove strings. Cut lengthwise into julienne strips. Set aside.

Coat a wok or very large nonstick skillet with cooking spray; add oil. Heat at medium heat (350°F) until hot. Add corn; stir-fry 2 minutes. Increase heat to medium high (475°F). Add snow peas, green onions and garlic; stir-fry 3 minutes. Remove vegetables from wok; set aside. Wipe wok dry with a paper towel.

Coat wok with cooking spray; heat at medium-high heat until hot. Add scallops and stir-fry 3 minutes or until scallops are opaque. Remove from wok; set aside.

Add reserved teriyaki mixture to wok; cook, stirring constantly, 1 minute or until mixture is thickened. Return vegetables and scallops to wok. Cook, stirring constantly, until mixture is thoroughly heated. Transfer to a serving platter, and sprinkle with walnuts. Serve immediately.

Yields 4 servings.