Scallops and Broccoli with Almonds

• 12 lb scallops
• 1 bunch broccoli, about 1/2 lb.
• 4 green onions
• 1 slice gingerroot
• 14 cup chicken stock or 14 cup water
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 12 teaspoon granulated sugar
• 2 tablespoons vegetable oil
• pepper
• 14 cup toasted sliced almonds

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.

scallops, broccoli, green onions, gingerroot, chicken, sherry, soy sauce, cornstarch, sugar, vegetable oil, pepper, almonds

Taken from www.food.com/recipe/scallops-and-broccoli-with-almonds-82208 (may not work)