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Ginger Shrimp And Scallops Over Rice

1 1/2 cups instant rice
2 tablespoons butter or margarine
8 ounces medium or large shrimp, shelled and deveined
8 ounces sea or bay scallops
8 ounces snow peas, about 2 cups
1 cup chicken broth
2 teaspoons cornstarch
1 tablespoon shredded fresh ginger
1/4 cup thinly sliced green onions with tops

Cook the rice according to package directions. Keep warm in a
serving dish.

While the rice is cooking, in a 10 inch skillet, over medium-high
heat, melt 1 tablespoon butter. Add the shrimp and scallops to the
skillet. Cook and stir until cooked through, about 3 minutes. Remove
to a bowl and reserve.

Melt the remaining butter in the same skillet. Add the snow peas.
Cook and stir until crisp-tender, about 2 minutes.

Add the snow peas to the bowl with the shrimp and scallops.

Combine the broth and cornstarch and add to the skillet with the
ginger. Cook and stir until very thick, about 1 minute.

Return the shrimp mixture to the skillet and heat through. Stir in
the green onions and pour the mixture over the warm rice. Serve.


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