24 oz. clam juice
32 oz. chicken broth
6 oz. shrimp shells
4 bay leaves
1 tsp. Old Bay spice
1 c. Vidal dry white wine
1 c. Spanish onion, peeled, large dice
4 stalks celery, washed, trimmed, large dice
3 carrots, washed, large dice
2 tsp. garlic, minced
1 tbsp. ginger root, thinly sliced
Vegetable oil, as needed
Soy sauce, as needed
6 sea scallops, large sized, poached
6 mushrooms, medium sized, sliced, blanched
6 scallions, thinly sliced
1 red bell pepper, blanched, julienne cut

Prepare broth as follows: Saute carrots, celery, and onions in oil in a large stock pot for 2-3 minutes. Add the remaining ingredients except the soy sauce, scallops, mushrooms, scallions, and bell pepper. Bring to a boil, then simmer until vegetables are tender. Strain through cheesecloth and adjust seasoning with soy sauce and pepper.

While broth is simmering, prepare individual soup bowls or cups as follows: Slice the scallops crosswise and place in bowl. Divide the scallions, mushrooms, and julienned red pepper into 6 equal portions and place them in each of the bowls. When ready to serve, pour hot broth into bowls and serve. Serves: 6.