Scallops And Broccoli With Almonds

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1/2 lb scallops
• 1 bunch broccoli, about 1/2 lb.
• 4 green onions
• 1 slice gingerroot
• 1/4 cup chicken stock or 1/4 cup water
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon granulated sugar
• 2 tablespoons vegetable oil
• pepper
• 1/4 cup toasted sliced almonds

Recipe

• 1 rinse scallops under cold water; pat dry with paper towels.
• 2 separate broccoli into bite-sized florets; cut stalk thinly on the diagonal.
• 3 chop green onions and ginger root.
• 4 in a bowl, blend together chicken stock, sherry, soy sauce, cornstarch and sugar.
• 5 in a wok or heavy skillet, heat oil over high heat until hot but not smoking.
• 6 stir fry scallops, turning constantly, just until they are opaque, about 2 minutes.
• 7 remove with a slotted spoon to a serving dish and keep warm.
• 8 if necessary, add more oil to the wok.
• 9 add broccoli, green onions and ginger root; stir until coated with oil.
• 10 stir in the chicken stock mixture to coat the vegetables well; cover and steam for 2 minutes or until the vegetables are tender-crisp and sauce thickens.
• 11 return the scallops to the wok and toss to coat.
• 12 season with pepper to taste.
• 13 serve immediately, sprinkled with almonds.
• 14 makes 2 servings.