1. In a small bowl, mix cornstarch, sugar, ginger, sesame oil, 4 1/2 tsp. of the soy sauce, 4 1/2 tsp. of the rice wine, and 1/2 cup of the chicken broth, and set aside. In a medium bowl, lightly beat eggs, remaining 3 Tbsp. chicken broth, pepper, and all but about 2 Tbsp. of the scallions, and set aside.

2. In a large nonstick skillet, heat 2 tsp. of the vegetable oil over medium-high heat, about 1 minute. Add scallops, remaining 1 tsp. soy sauce, and remaining 1 tsp. rice wine and cook, stirring frequently, until scallops are opaque and still a bit soft, about 1 minute. Remove scallops to a small bowl, drain if they have released liquid, and set aside.

3. Return skillet to medium heat, add remaining 2 tsp. oil, and heat until hot, about 45 seconds. Pour egg mixture into skillet and cook, without stirring, until eggs begin to set around the edges, about 2 minutes. With a heatproof, nonstick-safe spatula, gently lift one edge of cooked egg and tilt pan so that uncooked egg runs underneath. Repeat this process, working around pan edge until much of the liquid egg on the surface has been removed, about 1 1/2 minutes longer.

4. Sprinkle scallops evenly over eggs, cover pan, and cook until surface of eggs is almost dry and scallops are cooked through and warm, about 2 1/2 minutes longer. Use spatula to loosen edges of omelet, tilt skillet to slide omelet halfway out of pan onto serving platter, then tilt skillet more so that top of omelet folds over itself to make a half-moon shape.

5. Return skillet to medium-high heat. Stir chicken broth mixture to blend, pour it into skillet, and cook, stirring occasionally, until thick and glossy, about 1 1/2 minutes. Pour sauce over omelet, sprinkle with reserved 2 Tbsp. scallions, slice into quarters, and serve immediately.

Source: Hannaford fresh Magazine, January - February 2009