2 med. sweet bell peppers (red, green, yellow or mixed)
1 med. sweet onion
3/4 c. tomato juice
2 tbsp. dry sherry wine
2 tbsp. soy sauce
1/2 tsp. ground ginger
Red pepper flakes to taste (just before serving, if desired)
3/4 lb. bay scallops

Remove seeds and slice bell peppers into 1-inch squares. Peel onion, and cut into 1-inch cubes. Separate onions into leaves. Place ingredients near wok or stove or electric frying pan. Spray with cooking spray.

Combine all ingredients in skillet except scallops. Cover and simmer for 5 minutes. Uncover and simmer until sauce thickens, about 4 more minutes. Stir in scallops, and heat just until heated through and coated with sauce. Serves 2-3.