|Sea scallops||1 1⁄2 Pound, cut into bite-size cubes|
|Water||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Green pepper||1 Tablespoon, finely chopped|
|Onion||1 Teaspoon, finley chopped|
|Milk||1 1⁄2 Cup (24 tbs)|
|Parsley||1 Tablespoon, chopped|
|Lemon juice||1 Tablespoon|
1. Combine scallops and water in a saucepan. Cover with vac-control valve closed and bring to a boil. Reduce heat to low and simmer, 2 to 5 minutes or until tender. Drain.
2. Melt butter in a saucepan. Blend in cornstarch, salt and pepper. Add green pepper and onion. Remove from heat.
3. Gradually add milk, stirring until smooth. Return to heat and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
4. Add parsley, lemon juice and scallops. Heat thoroughly.
5. Serve over toast.