Sautéed Scallops and Peppers with Sorrell Ridge Soy Sauce

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Prep. Time: 20 to 30 mins. Cook Time: 15 mins. (aprox.) Preheat oven: 350 degrees Makes 4 to 6 servings.

2 lbs. fresh sea scallops
1 cup coarsely chopped red pepper
1 cup coarsely chopped green pepper
1/2 cup finely chopped scallions
1/2 cup sliced water chestnuts
3 tablespoons olive oil

For Sauce:
1 tablespoon molasses
1/4 cup soy sauce
1/4 cup Sorrell Ridge Peach or Apricot
1 teaspoon minced garlic

1. First make your soy sauce by blending the ingredients under Sauce together in a small bowl and hold the sauce to the side until needed.

2. Wash the sea scallops and pat them dry. Hold them to the side in a bowl until needed.

3. In a large skillet or frying pan on the stove, on low heat, heat the oil and sauté the red and green pepper and scallion until soft, adding a little bit of water at a time if necessary to prevent burning (use only a tablespoon of water at a time to prevent splattering).

4. Now add in the sea scallops, continue to stir on low heat for about 3 to 4 minutes until the scallops are almost done but still very moist. Add in the water chestnuts and toss together. Remove from heat for one minute. Now pour in the Sorrell Ridge Soy Sauce. Return to heat.

5. Bring the liquid to a boil and then reduce to a simmer and simmer for 2 or 3 minutes. Serve immediately - nice and hot - over white or brown rice.