This scallop recipe is a real winner and the best part is that
its ready in only 15 minutes.

STIR FRY SCALLOPS With WALNUTS & SNOW PEAS

1 Tbsp cornstarch
1/2 cup chicken stock, cooled
2 Tbsp dry sherry
2 Tbsp soy sauce
1 tsp peeled, grated fresh gingeroot
1/4 tsp red-pepper flakes (or to taste)
3 Tbsp coarsely chopped walnut halves
1 Tbsp vegetable oil
1 Tbsp minced garlic
8 whole scallions in 1 inch diagonal slices
1-1/2 cup snow peas, strings removed
1-1/4 lb scallops, halved, & dried

  Preheat oven to 350~.  Place cornstarch in a small bowl and
slowly whisk in stock, sherry, soy sauce, ginger and red pepper
flakes. Spread walnut halves on a pie plate and toast in the oven
until slightly browned and fragrant, (about 10 minutes)   Place
1-1/2 tsp. oil in skillet over high heat.  When oil is hot add
garlic, scallions, and snow peas and stir fry for 2 minutes,
until the peas are crisp tender.  Remove from skillet.  Add
remaining 1-1/2 tsp. oil to skillet, add scallops and stir-fry
for 1 minute.  Stir in chicken stock mixture and cook until
slightly thickened.  Add scallions, snow peas, garlic and
walnuts.  Cook only to heat through.  Do not overcook scallops. 

 /\/\ichael  =================
   & Ms.     /\/\ | /-\ /\/\ |
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