I had a cup of left over scallops after a beer batter fish fry. I played around in the kitchen for a bit and this is the result. It is a fairly quick and easy stir fry that has a lot of flavor.

• 1 cup small scallops
• 1/3 each red, green and yellow Bell peppers
• ½ of a 4-ounce can sliced mushrooms, reserve packing juice
• ¼ cup soy sauce
• 1 teaspoon sesame oil

White rice or Ramen noodles for serving.

• 2 slices bacon
• 1 onion, sliced in rings
• Butter or margarine
• 1 teaspoon instant chicken bouillon
• 1 tablespoon cornstarch
• Salt and pepper, to taste

1. Prepare vegetables. Slice onions and separate into rings. Cut bell peppers into thin strips.
2. To a small bowl add soy sauce and mushroom packing juice. Add water, if needed to make ½ cup total liquid. Add instant chicken bouillon and sesame oil. Stir to mix and set aside.
3. Cut bacon into small pieces. Fry to render most of the fat. Drain fat but leave a coating of bacon fat in the pan. Add a large pat of butter and stir fry scallops with the bacon pieces until scallops are lightly browned. Remove bacon and scallops from pan and set aside.

   

4. Add onions and Bell peppers and stir fry until just soft. Season to taste with salt and pepper. Return scallops to pan and add the mushroom slices. Stir fry to heat through.
5. To reserved soy sauce mixture, add cornstarch and stir to make a slurry. Add to pan and stir fry until the sauce thickens. Remove from heat. Serve over white rice or Ramen noodles.