Ingredients:
1/2 lb Sea Scallops
1/2 lb Shrimp, uncooked
1 14½ oz can chicken broth
½ cup soy sauce
2 Tbsp cornstarch
½ tsp ground ginger
2 Tbsp sesame oil
2 cups broccoli flowerettes
1 cup mushrooms, thinly sliced
1 small onion, chopped
2 cloves garlic, minced

Directions:
1. In a medium bowl, combine chicken broth, soy sauce, cornstarch and ginger. Set aside.
2. Heat sesame oil in a large skillet or wok. Add broccoli, mushrooms, onion and garlic. Stir fry for 4-5 minutes or until broccoli is tender.
Remove vegetables from skillet and add to chicken broth mixture.
3. Add scallops and shrimp to skillet. Stir fry for 4-5 minutes or until shrimp are pink and scallops are opaque.
4. Stir the vegetable and chicken broth mixture into the shrimp and scallops. Bring to a boil stirring constantly for 3 minutes or until thickened.

Notes:
Serve with rice.