Scallops With Asparagus and Mushrooms

1 pound scallops
8 oz. sliced mushrooms
2 Tbsp margarine or butter
2 cups cut up asparagus
1 2-oz. jar sliced pimentos
3 Tbsp cornstarch
1 10-3/4 oz. can condensed chicken broth
3 tsp. soy sauce
Cooked rice

Sauté mushrooms in margarine in a large pan for about 5 minutes.

Add scallops, asparagus & pimentos. Sauté until scallops are opaque white, about 3-4 minutes.

Gradually stir cornstarch into chicken broth and soy sauce, stirring until smooth. Pour this over the scallop mixture.

Heat to boiling, stirring constantly. Boil & stir about 1 minute.
Serve over cooked rice.