Start cooking rice. Heat oil in wok over medium-high head and add ginger and garlic. Stir-fry 30 seconds. Add snow peas and carrots, stir-fry a couple of minutes. Remove vegetables from wok; set aside and keep warm. Add remaining broth and scallops to wok; cook over medium-high heat about 3 minutes, or until scallops are done, stirring constantly.
Combine soy sauce, salt and cornstarch; stir well and add to the wok. Add scallions and cook 1 minute, stirring constantly.
Serve over hot rice.
