Use Dry Sea Scallops for this dish. Serve over Rice.
Trim off asparagus spears at lower end. Rinse and cut into 2 in. diagonal pieces. Cook asparagus until crisp-tender, about 3-5 minutes. Do not overcook. Drain and rinse under cold water and set aside.
Combine chicken broth, cornstarch and soy sauce. Set aside. Stir-fry halved scallops and mushrooms in oil with garlic until scallops are just cooked through, about 4 minutes.
Stir in cornstarch mixture. Cook, stirring, until sauce thickens. Add drained asparagus, tomatoes, and green onions. Add pepper to taste, heat through and serve over rice.