Spicy Scallops With Shredded Vegetables

• 1 lb scallops
• 2 tablespoons cornstarch
• 1 teaspoon cornstarch
• 4 teaspoons vegetable oil
• 2 carrots, cut into 1/4 inch matchsticks
• 8 ounces snow peas, cut into 1/4 inch strips
• 1 red bell pepper, seeded and cut into 1/4 inch strips
• 3 scallions, cut into 2 inch lengths
• 1 tablespoon fresh ginger, minced
• 3 garlic cloves, minced
• 34 cup chicken broth
• 12 teaspoon red pepper flakes
• 14 teaspoon salt

1. Dredge the scallops in 2 tablespoons of the cornstarch, shaking off the excess.
2. In a large skillet, heat 2 teaspoons of the oil over moderately high heat.
3. Add the scallops and stir-fry for 2 minutes or until lightly golden.
4. Transfer scallops to a plate and set aside.
5. Add the remaining 2 teaspoons of oil to the skillet along with the vegetables, ginger and garlic.
6. Stir-fry for 2 minutes or until crisp-tender.
7. In a small bowl, whisk the broth, red pepper flakes and salt into the remaining 1 teaspoon of cornstarch.
8. Pour into the skillet, bring to a boil, and boil for 1 minute.
9. Reduce heat to a simmer, return the scallops to the pan and cook until just heated through.
10. Serve hot.

cornstarch, cornstarch, vegetable oil, carrots, snow peas, red bell pepper, scallions, fresh ginger, garlic, chicken broth, red pepper, salt

Taken from www.food.com/recipe/spicy-scallops-with-shredded-vegetables-206075 (may not work)