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Mimosa Scallops

2 tbsp olive oil
1 lb. scallops
1 bunch green onions
1 green pepper diced
1 cup cooked sliced carrot
1 cup cooked sliced potato
½ cup cooked sliced artichoke heart
2/3 cup vegetable broth
1 tbsp of chopped chives
Mimosa Sauce (1/3 cup of orange juice with 2 tbsp of white wine vinegar)
In a large frying pan over medium heat, sauté scallops in oil on all sides until lightly browned: keep warm. Fry 2 or 3 green onions in a frying pan until just wilted; reserve. Chip remaining onions, cook in fry pan until just wilted, add vegetables, broth, Mimosa sauce and chives; cook for 3 to 4 minutes until mixture is hot. Return scallops to pan; season to taste. Serve immediately garnished with wilted whole green onions.