1 (20 oz.) can scallops, sliced
1/2 c. green peppers, sliced
1/2 c. celery, sliced
1/2 c. onions, cut diagonally
1/4 c. lemon juice
1 (20 oz.) can pineapple chunks and juice
1/2 tsp. salt
1 tbsp. Accent
2-3 tbsp. oil
1 tbsp. cornstarch
1/4 c. cold water
3 tbsp. brown sugar
2 tbsp. soy sauce
1/8 tsp. cloves, ginger, garlic

Saute scallops in oil. Remove from pan. Add vegetables and saute in same pan. Add remaining ingredients. Thicken with cornstarch which has been mixed with 1/4 cup water. Add scallops. Simmer until bubbling. Serve over steamed rice.