|Fish stock||3 Cup (48 tbs)|
|Minced fresh ginger root||1 Tablespoon|
|Dry sherry||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Bay scallops/Sea scallops||1 1⁄2 Pound, cut in 0.5 inch pieces|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Cold water||2 Cup (32 tbs)|
|Snipped parsley||1 Tablespoon|
Combine stock and ginger root in a medium skillet.
Simmer until stock is reduced to 1 cup (about 15 minutes).
Strain stock and discard ginger root.
Return stock to skillet; stir in sherry and ground ginger.
Simmer scallops and celery in stock until tender (about 4 minutes).
Remove scallops with a slotted spoon to small shell dishes.
Mix arrowroot with a little cold water; stir into stock.
Simmer, stirring constantly, until sauce is thickened (about 2 minutes).
Taste and season with salt.
Spoon sauce over scallops; sprinkle with parsley.