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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.
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