1 lb. scallops
1 tbsp. packed brown sugar
1 tbsp. soy sauce
2 tsp. cornstarch
6 slices bacon, cut into 1 inch pieces
6 green onions (with tops), cut into 1 inch pieces
1 (8 oz.) can sliced water chestnuts, drained
4 oz. fresh Chinese pea pods or 1 pkg. (6 oz.) frozen Chinese pea pods, thawed

If scallops are large, cut into halves. Toss scallops, brown sugar, soy sauce and cornstarch in bowl; cover and refrigerate 10 minutes. Cook and stir bacon in 10 inch skillet or wok over medium heat until crisp. Drain, reserving 1 tablespoon fat in skillet; reserve bacon.

Cook and stir scallops, onions and water chestnuts in bacon fat over medium high heat until scallops are white, about 7 minutes; stir in pea pods. Stir in bacon just before serving.