| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Chinese5 | 4 | servings | |
INGREDIENTS
| 3 | Sweet bell peppers; red, green, yellow or 1 o | |
| & cut in 1" squares | ||
| 1 | lg | Sweet onion; halved; cut in 1" cubes, lay |
| 2 | tablespoons Light soy sauce |
INSTRUCTIONS
2 tablespoons Dry sherry/other white wine 1/2 teaspoon Ground ginger 1 teaspoon Hot red pepper flakes -- or to taste, h red p to taste (opt) 2 cups Fresh or thawed scallops -- about 10 ounces 3/4 cup Spicy tomato juice 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 1/2-cup. From: Dottie Cross TMPJ72B. Reformatted for MM by CLM, HCPM52C Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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