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Fish/Seafood: Szechuan Scallops

Source of Recipe

unknown


List of Ingredients

3 Sweet bell peppers -- cut into 1" squares
1 large Sweet onion; halved -- cut in 1" cubes, lay
2 tablespoons Dry sherry/other white wine
2 tablespoons Light soy sauce
1/2 teaspoon Ground ginger
1 teaspoon Hot red pepper flakes -- or to taste
2 cups Fresh or thawed scallops -- about 10 ounces
3/4 cup Spicy tomato juice


Recipe

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. 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