Scallops and Baby Clams with Broccoli, Ginger and Soy Sauce Flavors

• 1 cup small broccoli flowerets
• 1 tablespoon soy sauce
• 2 ounces large sea scallops, about 3 pieces
• 1 tablespoon olive oil
• 1/2 cup chicken stock
• 1 tablespoon fresh ginger juice, or 1/2 teaspoon grated ginger
• 8 live New Zealand littleneck clams -- wild edibles
• Sea salt to taste

1. Rinse the broccoli under cold, running water and place, still wet, in a small soup bowl.
2. Season with the soy sauce.
3. Cover with a wet paper towel and microwave on high for 3 minutes.
4. Remove from the oven and uncover.
5. Meanwhile, lightly sear the scallops on high heat in a small saute pan with the olive oil, about 2 minutes.
6. Add the broccoli, chicken stock, ginger juice or grated ginger and the clams.
7. Season with a pinch of sea salt.
8. Cover and continue cooking for 2 minutes or until the clams have opened.
9. Serve immediately.

broccoli flowerets, soy sauce, olive oil, chicken stock, ginger juice, edibles, salt

Taken from www.foodnetwork.com/recipes/scallops-and-baby-clams-with-broccoli-ginger-and-soy-sauce-flavors.html (may not work)