Szechuan Scallops

Course : Chinese
Serves: 4
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3 medium sweet bell peppers -- red, green, yellow -- chopped into 1-inch chunks
1 large sweet onion halved -- cut in 1 inch cubes
2 tablespoons dry sherry/other white wine
2 tablespoons light soy sauce
1/2 teaspoon ground ginger
1 teaspoon hot red pepper flakes -- or to taste
2 cups fresh or thawed scallops
3/4 cup spicy tomato juice

Preparation / Directions:

1. Arrange all ingredients near stove. Prepare a large nonstick skillet or electric frying pan liberally with cooking spray. Arrange onion leaves in skillet in a single layer. Cook over medium heat just until onion begins to brown. 2. Combine all ingredients, except scallops, in skillet; cover, bring to a simmer, and cook for 5 minutes. Uncover and simmer until sauce thickens---4 or 5 minutes more. 3. Stir in scallops, and cook just until heated through and coated with sauce. 4. Serve with plain rice if desired.

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