• 1-1/2 lbs. sea scallops, trimmed and patted dry
• 1-1/2 tsp. salt
• 1 tsp. dried thyme, crumbled
• 2 Tbs. olive oil
• 4 scallions, thinly sliced
• 2 cups fresh corn kernels, cut from 4 ears, or thawed frozen corn
• 2 cups cherry tomatoes, halved
• 1/4 cup bottled real bacon pieces

Toss scallops with salt and thyme in a bowl. Heat oil in a heavy nonstick skillet over medium high heat. Sear scallops 2-3 minutes, stirring occasionally, until golden and cooked through. Transfer scallops to a clean bowl using slotted spoon. Sauté scallions in same skillet about 1 minute, stirring occasionally, until they begin to brown. Stir in corn and tomatoes and cook about 3 minutes, stirring occasionally, until corn begins to brown. Return scallops to skillet until heated through. Season with salt and pepper to taste. Serve sprinkled with bacon pieces.

Per serving: calories 350, fat 11.0g, 28% calories from fat, cholesterol 61mg, protein 35.9g, carbohydrates 28.8g, fiber 4.7g, sugar 10.0g, sodium 751mg, diet points 7.5.

The recommended wines are: Gewürztraminer, Sauvignon Blanc, or Chablis.

• 4 slices French bread, 1/2 inch thick, toasted and hot
• 1 clove garlic, halved
• 1 Tbs. plus 1 tsp. olive oil

Lightly rub one side of hot toast with cut side of garlic clove. Drizzle with oil and season with salt and pepper to taste. Serve warm.

Per serving: calories 110, fat 5.3g, 43% calories from fat, cholesterol 0mg, protein 2.3g, carbohydrates 13.3g, fiber 0.8g, sugar 0.3g, sodium 152mg, diet points 3.0.

• 1 lb. european or garden salad
• 4 radishes, trimmed and sliced
• 1/4 lb. red onion, sliced into rings
• 1 large green bell pepper, seeded, cut into thin strips
• 1 cup cherry tomatoes
• 1/2 cup fat-free Ranch dressing
• 1 cup croutons

Combine first 5 ingredients and salt and pepper to taste in a bowl. Add dressing and toss. Serve with croutons.

Per serving: calories 127, fat 1.0g, 7% calories from fat, cholesterol 0mg, protein 4.2g, carbohydrates 25.7g, fiber 4.4g, sugar 6.5g, sodium 377mg, diet points 2.2.

• 2 cups lowfat milk
• 2 Tbs. cornstarch
• 3 Tbs. sugar
• 2 Tbs. cocoa powder
• 1 Tbs. instant coffee powder
• 1 ounce unsweetened chocolate
• 1/2 tsp. vanilla extract
• 1 tsp. unsalted butter
• 2 cups strawberries, sliced

Combine 1/4 cup milk and cornstarch in a jar with a tight-fitting lid. Shake vigorously and set aside. Combine remaining milk and next 4 ingredients in a heavy saucepan over medium heat, stirring frequently until chocolate is melted. Reduce heat to low. Shake cornstarch mixture and stir into chocolate mixture. Cook 10 minutes, or until mixture thickens and just begins to boil. Remove from heat and stir in vanilla and butter. Cover with plastic wrap with plastic touching surface to prevent skin from forming. Place saucepan in a cold water to cool pudding. Serve warm or chilled topped with strawberries.

Per serving: calories 182, fat 6.9g, 31% calories from fat, cholesterol 7mg, protein 5.9g, carbohydrates 28.3g, fiber 3.8g, sugar 19.2g, sodium 65mg, diet points 4.0.