SCALLOPS & VEGETABLES

      Title: SCALLOPS & VEGETABLES
  Categories: Fish, Vegetables, Cyberealm
       Yield: 4 Servings
  
       2 ea Strips bacon, cut up
     1/2 c  Onion, chopped
     1/2 lb Bay scallops
     1/2 lb Mushrooms, sliced
     1/2 lb Snow peas
       1 tb Dry sherry
       2 ts Cornstarch
       1 tb Water
       1 tb Lemon juice
     1/2 ts Salt
            Rice
  
   Brown bacon in skillet.  Drain on paper towels and save 1 tb 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
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