1 lb. bay scallops
1/4 c. flour
3 cloves garlic, minced
3 tbsp. olive oil
2 c. snow peas (about 1/2 lb.)
2 c. sliced red pepper
1 c. sliced mushrooms

Rinse scallops. Dry with paper towel. Roll scallops in flour. In a wok or large skillet, saute scallops and garlic in olive oil until tender (5 to 10 minutes). Mix snow peas, red pepper, and mushrooms; mix until heated through. Serve over rice.