Ingredients

• 1 cup small broccoli flowerets
• 1 tablespoon soy sauce
• 2 ounces large sea scallops, about 3 pieces
• 1 tablespoon olive oil
• 1/2 cup chicken stock
• 1 tablespoon fresh ginger juice, or 1/2 teaspoon grated ginger
• 8 live New Zealand littleneck clams -- wild edibles
• Sea salt to taste

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Instructions

1. Rinse the broccoli under cold, running water and place, still wet, in a small soup bowl. Season with the soy sauce. Cover with a wet paper towel and microwave on high for 3 minutes. Remove from the oven and uncover.
2. Meanwhile, lightly sear the scallops on high heat in a small saute pan with the olive oil, about 2 minutes. Add the broccoli, chicken stock, ginger juice or grated ginger and the clams. Season with a pinch of sea salt. Cover and continue cooking for 2 minutes or until the clams have opened. Serve immediately.