1 lb. scallops
1 med. yellow onion, chopped
1 sm. carrot, diced
2 sprigs of fresh parsley
2 stalks of celery
1 lg. green pepper
1 tbsp. cornstarch

In saucepan, add 1 teaspoon of corn oil, turn heat low, add chopped onions (do not brown). Cook until paper thin, then add chopped parsley, stir, add celery, stir about 3 minutes. Add diced carrots plus one cup of water, cook on moderate heat for 10 minutes.

Meanwhile, mix tablespoon of cornstarch in 1/2 cup of cold water, stir into mixture and cook about 5 minutes. Add a pinch of salt and a pinch of white pepper.

Slice green pepper shoe string style, add to mixture plus 1 small clove of garlic (chopped). Stir completely, then add the scallops making sure they are covered with sauce. Cook about 5 minutes covered, stir, sauce should be medium thick. Serve over a bed of rice or medium noodles with garlic bread and lettuce and tomato salad. Serves about 4 to 6 persons.