2 strips bacon, cut up
1/2 c. onion, chopped
1/2 lb. bay scallops
1/2 lb. mushrooms, sliced
1/2 lb. snow peas
1 tbsp. dry sherry
2 tsp. cornstarch
1 tbsp. water
1 tbsp. lemon juice
1/2 tsp. salt
rice, cooked

Brown bacon in skillet. Drain on paper towels and save 1 tablespoon fat in skillet. Add onion and scallops and cook until scallops are white, about 3 minutes; remove and keep warm. Add mushrooms, snow peas and sherry; cover and cook 3 minutes.

Combine cornstarch and water, add to skillet, and stir until thickened. Stir in reserved bacon and scallops. Stir in lemon juice and salt.

Heat just to serving temperature and serve over rice.

Serves 4.