1 1/2 lbs. bay scallops
1 c. white wine
Black pepper
1/2 lb. snow peas
1 (8 oz.) water chestnuts, sliced
2 red peppers, cut 1 inch square
4 c. cooked rice

THE SAUCE:

1/3 c. ketchup
1/4 c. cider vinegar
1/4 c. apple juice
1/2 tsp. sugar
2 tsp. soy sauce
1/2 c. water
1 1/2 tbsp cornstarch

Cook scallops in wine seasoned with pepper for 3 minutes. Blanch snow peas in boiling water about 4 minutes, then blanch green pepper for 4 minutes.

Put sauce ingredients, except water and cornstarch, in a saucepan and boil. Mix water into cornstarch and slowly add to sauce, stirring constantly. Continue cooking over low heat until sauce is thickened.

Add snow peas, peppers, water chestnuts and sauce to scallops. Stir over low heat 2 minutes. Serve with rice, sliced oranges and bananas. About 8 servings.