1 lb. fresh scallops, if lg. cut each scallop in half
1 tbsp. brown sugar
1 tbsp. soy sauce
2 tsp. cornstarch
6 slices bacon, cut in 1 inch pieces
6 green onions, cut in 1 inch pieces
1 (8 oz.) can sliced water chestnuts, drained
4 oz. fresh Chinese pea pods (1 6-oz. pkg. thawed, frozen pea pods may be substituted)

Toss scallops, brown sugar, soy sauce, and cornstarch in bowl. Toss, cover then refrigerate for 10 minutes. Cook and stir bacon in 10 inch skillet or wok over medium heat until crisp. Remove bacon, drain and reserve 1 tablespoon fat in pan. Cook and stir scallops, onions, and water chestnuts in fat over medium heat until scallops are white, about 7 minutes. Stir in pea pods. Just before serving add bacon. Serve with white rice. Serves 4.