Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Sweet bell peppers, red 1/2 ts Ground ginger
-- green, yellow 1 ts Hot red pepper flakes
cut in 1" squares -- or to taste
1 lg Sweet onion; halved 2 c Fresh or thawed scallops
-- cut in 1" cubes, lay -- about 10 ozs
2 tb Dry sherry/other white wine 3/4 c Spicy tomato juice
2 tb Light soy sauce

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

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