8 oz. fresh or frozen sea scallops
2/3 c. water
1 tbsp. lemon juice
2 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. instant chicken bouillon granules
1/8 tsp. black pepper
Dash crushed red pepper (optional)
Nonstick spray coating
1 c. broccoli flowerets
1/2 med. red or green pepper, cut into thin strips
2 green onions, sliced on an angle into 1" pieces
2 tsp. cooking oil
1 c. hot cooked rice

1. Thaw scallops if frozen. Cut large scallops in half. Set aside.

2. For Sauce: In a small bowl stir together water, lemon juice, cornstarch, sugar, bouillon, black pepper and crushed red pepper. Set aside.

3. Spray a cold large skillet with spray. Preheat over medium heat. Add broccoli, peppers and onion. Stir fry 2-3 minutes or until vegetables are tender crisp. Remove vegetables from pan.

4. Add oil to skillet. Add scallops. Stir fry 2-3 minutes or until scallops are opaque. Push scallops from center of skillet.

5. Stir sauce and add to center of skillet. Cook and stir until thickened and bubbly. Return vegetables to the skillet. Stir to coat with sauce. Cook and stir about 1 minute more or until heated through. Serve with rice.