Scallops and Baby Clams with Broccoli, Ginger

1 c Small broccoli flowerets
1 tb Soy sauce
2 oz Large sea scallops, about 3 pieces
1 tb Olive oil
1/2 c Chicken stock
1 tb Fresh ginger juice, or 1/2 teaspoon grated ginger
8 Live New Zealand littleneck clams, wild edibles
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 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.

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