Ingredients:

1 tablespoon cornstarch
1 can (11 oz.) mandarin orange segments, drained (reserve juice)
2 tablespoons orange juice
1 tablespoon sliced green onion
1 tablespoon finely chopped red pepper
2 tablespoons all-purpose flour
½ teaspoon pepper

8 veal scallops (2 oz. each), ¼ inch thick Place cornstarch in 1-quart saucepan.  Blend in reserved juice and orange juice.  Stir in onion and red pepper.  Cook over medium-low heat for 4 to 6 minutes, or until sauce is thickened and translucent, stirring constantly.  Stir in orange segments.  Cover to keep warm. Set aside. Combine flour and pepper in shallow dish.  Dredge veal scallops in flour mixture, turning to coat both sides.  Spray 10-inch nonstick skillet with nonstick vegetable cooking spray.  Heat skillet over medium heat.  Cook 4 scallops for 5 to 6 minutes, or until golden brown on both sides, turning over once.  Place browned scallops on serving platter.  Cover to keep warm.  Clean skillet and then repeat procedure with remaining scallops.  Serve scallops with sauce.  Recipe Serves 4

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