Jack Bauer's CTU Scallops Recipe

After you organize your gear for this operation you must be prepared to act NOW! Add cooked shrimp if desired.
NOTES : The original of this recipe,called Jerry Budd's Mistake, was found in a cookbook at Timber Ridge Lodge in Hill City, South Dakota. The address listed was Budd Enterprises, Inc., 7041 Clarks Road, Anchorage, Alaska. As a "24" fan, I've renamed it due to the fact that you have to work fast,as if Jack were speaking: "NOW"!

Quantity	Unit	Ingredient
2	pounds	scallops
26	ounce can	Cream of Mushroom soup
1		red pepper
1		green pepper
1		onion
1	stick	butter
		garlic cloves
		white or red wine
		cast iron skillet
		watch or timer
		cooked shrimp
		cooked rice or noodles

Thaw scallops in cold water. It will take approximately 1 hour. NO microwave or hot water. Rinse out all bubbles.

Chop the vegetables into 1/2 inch sections, and garlic into 1/4 inch sections. Place vegetables in a bowl.

Open the two cans of soup.

Set oven heat at 500 degrees ~ IMPORTANT.

Heat cast iron skillet in the oven.

Remove skillet from the oven.

Put butter in hot skillet.

Immediately put vegetables in the skillet.

STIR, STIR, STIR until butter turns brown.

Right NOW! add scallops to the skillet and STIR, STIR, STIR for exactly 2 minutes ~ NO LONGER! Use watch or timer.

Sprinkle lightly with wine.

On stovetop bring to simmer. Add mushroom soup to the skillet mixture and STIR, STIR, STIR for 3 minutes.

If desired, add cooked shrimp and stir till heated through.

Serve as is, or over rice or noodles.