Instructions: 1. Soak dried scallops. (Reserve soaking liquid.)

2. Strain soaking liquid; then combine with stock, sherry and salt. Trim and peel radishes.

3. Heat oil. Add scallops and radishes; stir-fry 2 minutes.

4. Add soaking liquid-stock mixture and heat quickly. Then simmer, covered, until scallops are tender (about 15 minutes).

5. Meanwhile blend cornstarch and remaining cold water to a paste. Then stir in to thicken, and serve.

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