Broccoli and Mushroom Scallops Ingredients      1 lb medium Scallops      1 1/2 cups sliced Mushrooms      2 Tbsp Margarine or Butter      2 cups cut Broccoli      2 oz sliced Pimientos      1 can condensed Chicken Broth      3 Tbsp Cornstarch      2 tsp Soy Sauce      cooked Rice or Pasta Directions Cut the scallops into halves. In a 3 quart saucepan, cook and stir mushrooms in margarine over medium heat until tender for about 5 minutes. Stir in scallops, broccoli, and pimientos. Cook, stirring frequently, until scallops are white for 3 to 4 minutes. Gradually stir chicken broth into cornstarch until smooth. Stir broth mixture and soy sauce into scallop mixture. Heat to boiling, stirring constantly. Reduce heat, simmer and stir 1 minute. Serve over rice. 2 servings.