Makes 6 to 8 servings

1/4 cup (1/2 stick) butter
1/2 pound fresh mushrooms, thinly sliced
2 garlic cloves, minced
1 (10-1/2-ounce) can condensed chicken broth
1 medium head broccoli, cut into small florets
1/2 small red bell pepper, diced
1-1/2 pounds bay scallops
3 tablespoons cornstarch
2 teaspoons soy sauce

In a large skillet, melt butter over high heat. Add mushrooms and garlic and sauté 2 to 3 minutes, or until tender.

Reserve 1/4 cup chicken broth. Add broccoli, bell pepper, and remaining chicken broth to skillet; mix well. Reduce heat to medium and cook 4 to 5 minutes, or until broccoli is tender-crisp.

Add scallops and cook 1 to 2 minutes, or until scallops are firm and white.

In a small bowl, combine cornstarch, soy sauce, and reserved chicken broth until smooth; stir into skillet and cook 1 minute, or until thickened. Serve immediately.