Reduce the heat to low and continue cooking, stirring every 5 minutes, for 1 hour.

Sprinkle with sugar and continue cooking until they just begin to brown.

Turn and continue cooking until they are thoroughly browned, about 3 minutes more.

Add to red pepper and continue cooking until vegetables are soft.

Two minutes before the fish is done, add the snow peas and continue cooking.

Add the cream and continue cooking until reduced by about half.

Then lower heat to 325 degrees and continue cooking, 25 minutes to the pound.

Cover, and continue cooking until all the ingredients have softened.

Turn and continue cooking, basting often, on second side about 5 minutes more or until done.

Turn the pieces and continue cooking, stirring, about 3 minutes more.

Turn the fillets and continue cooking about three minutes more or until done.

Reduce heat and continue cooking about 2 minutes longer.

After five minutes, reduce the heat slightly and continue cooking about one minute.

Turn the fish, cover the grill and continue cooking about 5 minutes.

Turn the pieces and continue cooking about 5 minutes more.

Add the zucchini, and continue cooking a minute or two.

Turn the scallops, cover and continue cooking about 2 minutes more.

Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the same manner.

Cover, and continue cooking a couple of minutes longer.

Cover and continue cooking about 10 minutes or until the vegetables are tender.