1. Using small sharp knife, make slit along dark vein of scallops. Life out dark vein as shown in picture. Wash well, pat dry.

2. Cover dried mushrooms with hot water, let stand 15 minutes or until softened. Drain, slice thinly. Peel and quarter onions. Slice celery diagonally; string beans, slice diagonally; slice shallots diagonally.

3. Heat oil in pan or wok, add onions, celery, beans, ginger and crushed garlic, saut� two minutes. Mix corn flour with a little of the water until smooth, add remaining water, dry sherry, crumbled stock cubes, salt and soy sauce. Add sauce to wok, stir until boiling. Add scallops, drained baby corn, mushrooms and shallots, cook three minutes or until scallops are tender.