Scallops Hawaiian

Ingredients

1 can (20 ounce) crushed pineapple
1/4 cup sherry
1 tablespoon cornstarch
3 tablespoons brown sugar
1 tablespoon chopped green pepper
3 slices cooked bacon, crumbled
24 small scallops
1/4 cup Roberts Butter, melted
4 slices toasted bread

Preparation

Drain pineapple juice into saucepan; mix in sherry, cornstarch and brown sugar. Bring to a boil, stirring constantly. Simmer for 3 to 5 minutes, or until thickened. Add crushed pineapple, green pepper and crumbled bacon; reduce heat and keep warm. Dip scallops into melted butter; place on a buttered baking sheet and broil about 5 inches from heat for 5 to 10 minutes, turning occasionally. Cut toast slices in half diagonally; arrange on serving plates. For each serving, place 6 scallops on toast; pour about one-fourth of pineapple sauce over top. Serve immediately.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.