INGREDIENTS

1. 1lbscallops
2. 2tablespoonscornstarch
3. 1teaspooncornstarch
4. 4teaspoonsvegetable oil
5. 2carrots, cut into 1/4 inch matchsticks
6. 8ouncessnow peas, cut into 1/4 inch strips
7. 1red bell pepper, seeded and cut into 1/4 inch strips
8. 3scallions, cut into 2 inch lengths
9. 1tablespoonfresh ginger, minced
10. 3garlic cloves, minced
11. 3/4cupchicken broth
12. 1/2teaspoonred pepper flakes
13. 1/4teaspoonsalt

DIRECTIONS

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. Serve hot.