1

medium

red capsicum; cut in 2cm squares

1

medium

green capsicum; cut in 2cm squares

1

medium

yellow capsicum; cut in 2cm squares

1

white onion; halved cut in 2cm cubes

2

Tbs

dry sherry

2

Tbs

soy sauce

2

tsp

ginger; fresh minced

1

tsp

red pepper flakes; or to taste

2

cups

scallops; fresh

4

cups

spicy tomato juice

1

cup

rice

1

Arrange all ingredients near stove. Prepare a large non stick skillet or electric frying pan liberally with cooking spray. Arrange onion leaves in skillet in a single layer.

2

Cook over medium heat just until onion begins to brown.

3

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.

4

Stir in scallops, and cook just until heated through and coated with sauce. Serve with plain rice if desired.