1 tbsp. cornstarch
1/2 c. de-fatted chicken stock, cooled
2 tbsp. dry sherry
2 tbsp. soy sauce
1 tsp. peeled, grated fresh ginger root
1/4 tsp. red pepper flakes
3 tbsp. coarsely chopped walnut halves
1 tbsp. vegetable oil
1 tbsp. minced garlic
8 scallions, including green tops, sliced diagonally into 1 inch lengths
1 1/2 c. snow peas, string removed
1 1/4 lbs. sea scallops, halved or quartered, dried

Preheat oven to 350 degrees. Place cornstarch in a small bowl and slowly whisk in chicken stock. Whisk in sherry, soy sauce, ginger and red pepper flakes. Spread walnut halves on a pie plate and toast in oven until slightly browned and fragrant, about 10 minutes.

Place 1 1/2 teaspoon oil in a wok or non-stick skillet over high heat. When the oil is hot, add garlic, scallions, and snow peas and stir fry 2 minutes until peas are crisp tender. Remove from wok. Add remaining 1 1/2 teaspoon oil and scallops and stir fry 1 minute. Stir in chicken stock mixture and cook until slightly thickened about 1 minute. Add scallions, snow peas, garlic, and walnuts. Cook to heat through for 1 minute longer, but do not over cook scallops. Serves 4.