Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   oil
   4      tablespoons   pine nuts
   1      pound         shrimp -- uncooked
   1      pound         scallops -- quartered if large
   2      teaspoons     fresh ginger -- grated
   1                    red or green chili; seeded -- finely chopped
   2                    garlic cloves -- finely chopped
   1      large         red pepper -- seeded and
                        into 1-inch diagonal -- pieces
   8      ounces        fresh spinach -- remove stalks
                        leaves well washed and -- shredded
   4                    green onions -- cut in 1/2
                        diagonal pieces
   4      tablespoons   fish or chicken stock
   4      tablespoons   light soy sauce
   4      tablespoons   rice wine or dry sherry
   1      tablespoon    cornstarch

Preparation:

Heat oil in a wok and add the pine nuts. Cook over low heat stirring continuously until lightly browned. Remove with a draining spoon and drain on paper towels. Add the shrimp and scallops to the oil remaining in the wok and stir over moderate heat until shellfish is beginning to look opaque and firm and the shrimp look pink. Add the ginger, chili, garlic and red pepper and cook a few minutes over moderately high heat. Add the spinach and onion, and stir-fry briefly. Mix the remaining ingredients together and pour over the ingredients in the wok. Turn up the heat to bring the liquid quickly to a boil, stirring ingredients constantly. Once the liquid thickens and clear, stir in the pine nuts and serve immediately. From The Great Fish and Seafood Cookbook by Judith Ferguson.