16-oz. Scallops
8-oz. Asparagus
6 Strips of Bacon
5-oz. Cooking Sherry
2 tsp Chives
2 Tbsp Sun Dried Tomatoes
½ Fresh Lemon Juice
2 cup cooked Rice Pilaf

Place scallops in a heated, UNOILED, medium skillet.

DO NOT TOUCH SCALLOPS.

When 1/3 of scallops turn white, ADD asparagus, bacon, sun-dried tomatoes, chives and sherry. Be careful of the flame. Toss and let simmer until scallops are tender. Add lemon and pour over rice.