Recipe - Scallops And Vegetables

2 Strips bacon, cut up
One half cup Onion, chopped
One half pound Bay scallops
One half pound Mushrooms, cut or sliced up
One half pound Snow peas
1 tablespoon Dry sherry
2 teaspoon Cornstarch
1 tablespoon Water
1 tablespoon Lemon juice
One half teaspoon Salt
Rice

Brown bacon in skillet. Drain on paper towels and save 1 tablespoon fat in
skillet. Add onion and scallops and cook until scallops are white, about 3
minutes; remove and keep warm. Add mushrooms, snow peas and sherry; cover
and cook 3 minutes. Combine cornstarch and water, add to skillet, and stir
until thickened. Stir in reserved bacon and scallops. Stir in lemon juice
and salt. Heat just to serving temperature and serve over rice.

Adapted from Family Circle, June 28, 1994, by Loren Martin

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini