Scallop Stir-Fry

• 12 ounces fresh or frozen sea scallops, thawed
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 cup water
• 2 teaspoons reduced-sodium soy sauce
• 2 medium carrots, thinly sliced
• 3 celery ribs, thinly sliced
• 3 teaspoons canola oil, divided
• 4 ounces fresh mushrooms, quartered
• 4 green onions, cut into 1-inch pieces
• 4 garlic cloves, minced
• 1 teaspoon curry powder
• 2 teaspoons minced fresh gingerroot
• Hot cooked rice, optional

1. If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, sugar and salt. Stir in water and soy sauce until smooth; set aside.
2. In a nonstick skillet, saute carrots and celery in 1-1/2 teaspoons hot oil for 4 minutes. Add mushrooms and green onions; stir-fry for 2-3 minutes or until crisp-tender. Add the garlic, curry powder and ginger; stir-fry for 1 minute longer. Remove vegetable mixture and set aside.
3. In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops turn opaque. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to the pan; heat through. serve over hot cooked rice if desired.

cornstarch, sugar, salt, water, soy sauce, carrots, celery, canola oil, mushrooms, green onions, garlic, curry powder, fresh gingerroot, rice

Taken from www.tasteofhome.com/recipes/scallop-stir-fry/ (may not work)