A beautiful sautee - in a frying pan - fresh onions, garlic, green & red pepper, lemon juice and a chicken buillon cube...let the veggies cook slightly with a little olive oil, then add the lemon juice and buillon, stir again and then add the scallops (defrost and rinse first) and cook only about 10-12 minutes. Serve over white or yellow rice. A small salad of lettuce, tomatoe and cucumbers go nice with it!
Cook time maybe 20 minutes (if you start the water to boil for the rice first and then do the dicing you can have the rice completed by the time scallops are done). Total time 30 minutes tops.