10 Dried scallops
1 1/2 c Soaking liquid
1 c Stock
2 tb Sherry
1/2 ts Salt
30 Radishes
2 -(up to) 3 tb Oil
1 ts Cornstarch
1 tb Water

Soak dried scallops. (Reserve soaking liquid.)

Strain soaking liquid; then combine with stock, sherry and salt. Trim and peel radishes.

Heat oil. Add scallops and radishes; stir-fry 2 minutes.

Add soaking liquid-stock mixture and heat quickly. Then simmer, covered, until scallops are tender (about 15 minutes).

Meanwhile blend cornstarch and remaining cold water to a paste. Then stir in to thicken, and serve.