1/2 c. chicken broth
1/2 c. dry white wine
1 tbsp. cornstarch
1 tbsp. teriyaki sauce
1 tbsp. tomato paste
1/4 to 1/2 tsp. crushed red pepper
1 clove garlic, minced
2 tbsp. vegetable oil
2 c. thinly sliced broccoli
1 c. sliced fresh mushrooms
1/2 lb. peeled, deveined, medium raw shrimp
1/2 lb. bay scallops
Brown rice

Combine first 6 ingredients; set aside. In large skillet, saute garlic in oil; add broccoli and mushrooms and saute until broccoli is tender crisp. Remove. Saute shrimp and scallops 2 to 3 minutes, adding more oil if necessary. Stir in chicken broth mixture; heat until thickened. Return vegetables to skillet; heat. Serve with cooked brown rice. Makes 4 servings.