|Fresh scallops||1 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Carrots||1 1⁄2 Cup (24 tbs), thinly sliced|
|Green onion||2 Tablespoon, sliced|
|Garlic powder||1⁄4 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Frozen peas||6 Ounce, thawed|
In 2 quart casserole, place scallops and water.
Microwave at high (10) 4 to 6 minutes, until scallops are opaque, stirring every 2 minutes.
Drain and set aside.
In 2 quart casserole, combine carrots, green onion, garlic powder and oil.
Microwave at high (10) 3 to 4 minutes until vegetables are crisp-tender.
Stir in cornstarch, sugar, ginger, chicken broth, soy sauce and sherry.
Microwave at high (10) 2 to 3 minutes, until thickened, stirring every minute.
Add snow peas.
Microwave at high (10) 2 to 3 minutes, until snow peas are crisp-tender, stirring every minute.
Microwave at high (10) 1 to 2 minutes until heated through.