1 1/2 lb. bay or sea scallops
3 tbsp. peanut oil
3 tbsp. chopped fresh ginger
2 cloves garlic, very finely chopped
4 scallions, very thinly sliced
2 thick stalks broccoli, cut into flowerets
3 tbsp. rice wine vinegar
1/4 c. light soy sauce
1/4 c. chicken stock
1 tbsp. dark sesame oil

If using sea scallops, halve them.

In a large, heavy skillet, heat 2 tablespoons of oil and saute the scallops over high heat, shaking the pan often and tossing the scallops so they don't stick, for 2 minutes or until they are firm on the outside.

Remove the scallops from the pan. Add the remaining 1 tablespoon of oil with the ginger, garlic, and broccoli. Toss over high heat for 2 minutes. Pour in the rice wine vinegar, soy sauce, chicken stock, and scallions. Bring to a boil and return the scallops and any juices that have accumulated around them to the pan. Cook for 30 seconds. Turn off the heat, drizzle the sesame oil onto the scallops, and serve at once with white rice. Serves 4.