Scallops Caribbean

2 T sugar
2 T cornstarch
1/2 C unsweetened orange juice
1/3 C white wine vinegar
1/2 C water
1-1/4 1b scallops
2 tsp grated orange rind
1 can sliced water chestnuts, drained
1 can unsweetened pineapple chunks, drained
1/4 Ib fresh broccoli, chopped
1/2 C chopped red bell pepper
4 C hot cooked brown rice

Mix sugar and cornstarch in a large skillet. Slowly stir in orange juice, vinegar, and water. Cook over medium heat, stirring constantly, until thickened.

Add scallops and cook until done, about 5 to 10 minutes. Stir in orange rind, water chestnuts, pineapple, broccoli, and bell pepper and cook for a few minutes, until hot. Serve over rice.

Suggestion:

• Shrimp or cubed chicken may be substituted for the scallops.