Whisk together yogurt and chicken broth in a small bowl, and set aside.
Heat oil in a wok over high heat until almost smoking. Add scallions, ginger, curry powder and garlic and stir-fry until fragrant, about 10 seconds. Add scallops and stir-fry until the flesh is opaque, about 2 minutes.
Add broccoli for 5 minutes. Add tomatoes and the reserved shells and toss until evenly distributed. Add the reserved yogurt mixture and toss again. Cover and cook until heated through, about 30 seconds. Taste and adjust seasoning with salt. Serve immediately
Source: By Eating Well
By LRP from LWL MA
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