1 can scallops cut in half rolled in bread crumbs - brown in fry pan
1/2 c. celery, diagonally
1/2 c. carrots, shredded
1/2 c. green pepper

SAUCE: (double it)
1/4 c. brown sugar
2 tbsp. cornstarch
1/4 c. water
2 tbsp. lemon juice or vinegar
3/4 c. pineapple juice
2 tbsp. honey
2 tbsp. soy sauce

Mix dry ingredients. Cook, stirring constantly until sauce thickens. Boil 3 minutes. Add celery, carrots, pepper and onion. Put scallops in baking dish, add sauce and vegetables. Bake at 325 degrees for 30 to 45 minutes. Cook brown rice and place in casserole. Pour scallops and sauce over rice. Place pineapple chunks and diced tomato on top. Put in oven just to heat through and serve with rice.