1/3 lb. bacon
3/4 lb. bay scallops (rinse well)
1/4 lb. fresh mushrooms, sliced
2 shallots, finely chopped
1/4 c. sherry
1/4 c. frozen peas
1/2 fresh lemon

Cook bacon until crispy. Drain grease, leaving 1 tablespoon and residue in pan. Saute shallots and mushrooms until tender. Add scallops and cooked bacon to pan.

Add juice of 1/2 lemon and sherry. Cook 5 minutes. Add peas. Cook 1-2 more minutes.

Serve with rice pilaf and salad.

2 servings.