Coarsley chop celery, and slice scallops. Peel and quarter apples.
Heat margarine in heavy skillet over high heat and stir fry celery
for 2 minutes. Add scallops, sprinkling with juice from half the
lemon. Coarsley cut apple pieces into mixture, stirring constantly,
for another 2-3 minutes, adding more margarine if needed.
Sprinkle with juice from remaining half of lemon, and serve.