There is nothing like tuna casserole during Lent. But I replaced the tuna with seared scallops, the cream of mushroom soup with ginger and teriyaki, the pasta, well, with pasta, and the lack of vegetables with vegetables. So, after further review, this is nothing like and has nothing in common with tuna casserole which is why I called it scallop lo mein. I hope you like it.

15-20 sea scallops
1 cup mixed vegetables
1 red onion, large diced
1 clove garlic, minced
3 tablespoons low sodium teriyaki sauce
1/2 teaspoon pepper
1 tablespoon lime juice
1 bunch green onions
1 teaspoon fresh ginger, minced
8 ounces spaghetti, dry
1 teaspoon Old Bay seasoning

Oil for cooking

Cook spaghetti per package directions minus one minute.

In a skillet or wok on medium high, add 2 tablespoons oil.

Sprinkle scallops with Old Bay and pepper; add to wok and sear for 30 seconds on both sides. Remove to a paper towel.

Add onions to pan and cook for 3 minutes stirring every 20 seconds.

Add mixed vegetables and cook for 3 minutes stirring every 20 seconds.

Add garlic and ginger and stir for 30 seconds.

Add spaghetti and teriyaki and stir.

Add scallops and stir.

Serve.