2 servings

1 lb Mixed or Jumbo Scallops
1 1/2 cups Sliced mushrooms
2 Tbs Margarine or butter
2 cups Cut broccoli or one package (10 oz.) frozen chopped broccoli
2 oz Sliced pimientos
1 can Condensed chicken broth
3 Tbs Cornstarch
2 tsp Soy sauce
Cooked rice or pasta

Cut the scallops into halves. In a 3 quart saucepan, cook and stir mushrooms in margarine over medium heat until tender for about 5 minutes. Stir in scallops, broccoli, and pimientos. Cook, stirring frequently, until scallops are white for 3 - 4 minutes.

Gradually stir chicken broth into cornstarch until smooth. Stir broth mixture and soy sauce into scallop mixture. Heat to boiling, stirring constantly. Reduce heat, simmer and stir 1 minute. Serve over rice.