Instructions: 1. Cut scallops as in recipe above. Mince ginger root. Cut scallions in 1-inch sections. Blend cornstarch and cold water to a paste.

2. Heat oil. Add salt, then ginger root and scallions; stir-fry a few times. Add scallops and stir-fry to cook through (2 to 3 minutes).

3. Stir in cornstarch paste to thicken, and serve at once. VARIATIONS:

1. In step 2, add with the scallops either 1 or 2 green peppers, diced; or 1/2 pound fresh mushrooms, sliced.

2. For the cornstarch paste, substitute 2 tablespoons soy sauce and 1 teaspoon sugar. Add in step 3, stirring in to blend.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.