Chinese Shrimp and Scallops with Garlic Sauce

Makes 4 generous servings.

3/4 lb. scallops
3/4 lb. medium shrimp, shelled and deveined
1/2 lb. snow peas
3/8 lb. broccoli florets
5 garlic cloves, sliced
1/2 teaspoon chicken bouillon dissolved in 1/2 cup water
1 tablespoon starch in a thin paste in cold water
oil
soy sauce

Fry the garlic in the oil until it just shows signs of browning. Add the scallops and the shrimp. Cook on as high heat as possible until the scallops turn white and the shrimp pink, turning constantly (about 5 minutes). Add the vegetables. Heat for a minute, then sprinkle with soy sauce. Add about 1/4 cup of the bouillon, then thicken the juices in the bottom of the wok with the starch paste. Continue to toss rapidly for a few minutes until everything is hot and covered with the sauce. Serve immediately.