Title: California shrimp & scallop stir-fry
 Categories: Seafood
      Yield: 6 Servings
 
      3 tb Oil
      4 tb Pine nuts
      1 lb Shrimp; uncooked
      1 lb Scallops; quartered if large
      2 ts Fresh ginger; grated
      1    Red or green chili; seeded,
           -finely chopped
      2    Garlic cloves;finely chopped
      1    Large red pepper; seeded &
           -cut into 1-inch diagonal
           -pieces
      8 oz Fresh spinach; remove stalks
           -and leaves well washed and
           -shredded
      4    Green onions; cut in 1/2
           -inch diagonal pices
      4 tb Fish or chicken stock
      4 tb Light soy sauce
      4 tb Rice wine or dry sherry
      1 tb Cornstarch
 
    Heat oil in a wok and add the pine nuts.  Cook over low heat
  stirring continuously until lightly browned. Remove with a draining
  spoon and drain on paper towels.
    Add the shrimp and scallops to the oil remaining in the wok and
  stir over moderate heat until shellfish is beginning to look opaque
  and firm and the shrimp look pink.
    Add the ginger, chili, garlic and red pepper and cook a few minutes
  over moderately  high heat.
    Add the spinach and onion, and stir-fry briefly. Mix the remaining
  ingredients together and pour over the ingredients in the wok.
    Turn up the heat to bring the liquid quickly to a boil, stirring
  ingredients constantly.  Once the liquid thickens and clear, stir in
  the pine nuts and serve immediately.
  
  From The Great Fish and Seafood Cookbook by Judith Ferguson.
  
  Formatted for MM by Pegg Seevers 4/25/94 Submitted By THE DAILY
  BREEZE FOOD SECTION, AUGUST 5, 1992