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PREPARATION:Place cut up scallops into a medium bowl; add 2 tablespoons soy sauce, the
sherry, garlic and ginger. Toss gently and let marinate while preparing other ingredients. In a large skillet heat oil over medium high heat until very hot. Add celery and onions and stir fry for about 2 to 3 minutes, or until crisp-tender.
Push vegetables to the side of skillet. Add scallops with marinade and cook until tender, about 1 1/2 to 2 minutes. Add peas and heat through.
Toss to mix. Serve over hot cooked rice.
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