Curried Scallops (3 1/2 points per serve - serves 4)
1 dessertspoon mustard
1 dessertspoon curry powder (or to taste)
1 dessertspoon low fat mayo
1 1/2 dessertspoons cornflour
1 1/2 dessertspoons olive grove margarine
1 1/2 cups low fat milk
Melt margarine slowly in pan. Take off heat and mix in mustard, curry, mayo, onion flakes and flour. Put back on heat and gradually heat and add milk, stirring all the time to avoid lumps. Add scallops and stir till boiling. Turn down and simmer for about 3 or 4 minutes. Add salt and black pepper to taste.
Serve on rice (points not included).