Szechuan scallops

4 servings

Ingredients

Quantity Ingredient
3 Sweet bell peppers, red green, yellow
& cut in 1\" squares
1 large Sweet onion; halved cut in 1\" cubes, lay
2 tablespoons Dry sherry/other white wine
2 tablespoons Light soy sauce
½ teaspoon Ground ginger
1 teaspoon Hot red pepper flakes or to taste
2 cups Fresh or thawed scallops about 10 ozs
¾ cup Spicy tomato juice

Directions

1. Arrange all ingredients near stove. Prepare a large nonstick skillet or electric frying pan liberally with cooking spray. Arrange onion leaves in skillet in a single layer. Cook over medium heat just until onion begins to brown.

2. Combine all ingredients, except scallops, in skillet; cover, bring to a simmer, and cook for 5 minutes. Uncover and simmer until sauce thickens---4 or 5 minutes more. Stir in scallops, and cook just until heated through and coated with sauce. Serve with plain rice if desired. Makes 4 servings, 175 calories each; Rice adds 110 calories per ½-cup. From: Dottie Cross TMPJ72B. Reformatted for MM by CLM, HCPM52C

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