Blend up the ingredients: (a mini-cuisinart works well). Cook some brown basmati rice into which you have crumbled a handful of walnuts. Heat a frying pan and put a little oil in. after it gets hot, put in some diced ginger (yes, more ginger!) and cook it a bit. then put in some scallops (i got mine from Trader Joes) and cook for a while, then put in the sauce blended above. cook a bit more and turn down the heat to medium until its done. make sure to keep stirring because the sauce will dry up if it sits for too long on the hot pan. Serve the scallops over the rice. thinly-sliced cucumber makes an interesting garnish. "jeremy j. bornstein" CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.