Instructions: 1 Teaspoon Hot red pepper flakes - or to taste, h red p to taste (opt)

2 cups Fresh or thawed scallops - about 10 ounces 3/4 cup Spicy tomato juice

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

Makes 4 servings, 175 calories each; Rice adds 110 calories per 1/2-cup.

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