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