Thaw frozen scallops.
Rinse scallops and drain.
Cut large scallops in half.
In saucepan combine scallops, chicken broth, celery, and green onion.
Bring to boiling; reduce heat and simmer 3 to 4 minutes.
Combine cornstarch and soy sauce; add to mixture in saucepan.
Cook and stir till thickened and bubbly.
Add Chinese vegetables, mushrooms, and salt; heat through.
Stir in almonds.
Serve over hot cooked rice or warmed chow mein noodles.
Pass additional soy sauce, if desired.