recipe ingredients
12 oz fresh or frozen sea scallops, thawed, and large scallops cut in half
2/3 cup water
2 Tbsp. dry sherry
1 Tbsp. cornstarch
2 tsp. soy sauce
1 tsp. grated gingerroot
1/2 tsp. instant chicken bouillon granules
1 Tbsp. cooking oil
2 cups fresh pea pods, or one 6 oz. package frozen pea pods
4 oz. frozen whole baby sweet corn, thawed, or one 8 1/4 oz can whole baby corn, drained
16 cherry tomatoes, cut into quarters
3 green onions, sliced
2 cups hot cooked ramen noodles or other fine noodles

recipe directions
In a small bowl, stir together water, sherry, cornstarch, soy sauce, ginger and bouillon granules; set aside. Pour cooking oil into a wok or large skillet. Preheat over medium high heat then add fresh pea pods (if using) and corn and stir fry 1 or 2 minutes until crisp tender remove from wok. Add scallops to hot wok and stir fry 2 or 3 minutes or until opaque in center. Push scallops from center of wok. Stir the sauce mixture and add to center of wok, stirring until bubbly and thickened. Add cooked vegetables back to wok and add thawed frozen pea pods (if using), tomatoes, and green onions. Stir well and cook 1 or 2 minutes more or till heated through. Serve over cooked noodles.

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