1/2 c. diced green bell pepper (or mix with red pepper)
1 tbsp. chopped green onion
1/4 c. sliced water chestnuts
1/4 c. pineapple cubes
1 tsp. Worcestershire sauce
1 tsp. wine vinegar
1/4 c. pineapple juice
1 lb. scallops or any type whitefish

Mix all ingredients except scallops and heat on stove top in non-stick pan. Add cornstarch to thicken if needed. Add scallops and mix. Serves 4.