4 c. chicken broth
6 shallots or 12 scallions, sliced
1 red pepper, diced
1 green pepper, diced
1/2 lb. bay scallops
1/4 c. chives or 2 tbsp. chopped parsley

Heat the broth and simmer shallots or scallions and peppers for 10 minutes or until nearly tender. Add the scallops and poach gently for 3 minutes. Garnish with chives or parsley. Salt and pepper to taste can be added if needed.