1 C. Small broccoli flowerets
1 T. Soy sauce2 oz. Large sea scallops, about 3 pieces
1 T. Olive oil
1/2 C. Chicken stock
1 T. Fresh ginger juice, or 1/2 tsp. grated ginger
8 littleneck clams
Sea salt to taste

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. Meanwhile, lightly sear the scallops on high heat in a small sauté 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.