1 1/2 lb. fresh scallops
1/2 lb. mushrooms
4 scallions, chopped
1 green pepper, chopped
3 tbsp. salad oil
1 tbsp. beef bouillon or sherry
3 tbsp. soy sauce
1 tbsp. cornstarch
1/2 c. water
1/2 tsp. brown sugar
Salt and pepper
Rice

Wash scallops and set aside to dry. Chop mushrooms and combine with scallions and green pepper. Heat oil in skillet. Add vegetables and saute for 3 minutes. Add scallops and continue to cook over low heat.

In a bowl, mix bouillon, soy sauce, cornstarch, water, and brown sugar. Add to scallop mixture and blend well. Season with salt and pepper. Cook, while stirring, for 10 minutes. Serve on a bed of hot rice. Serves 4.