PREPARATION:

1. Rinse scallops and pat dry with paper towels. Sprinkle with salt and black pepper.
2. Stir broth into cornstarch in cup until smooth; set aside.
3. Heat wok over high heat about 1 minute or until hot. Add 1-1/2 tablespoons butter; swirl to coat bottom and heat 30 seconds. Arrange half the scallops in single layer in wok, leaving 1/2 inch between. (Scallops should not touch.) Cook scallops until browned on both sides. Remove scallops to large bowl. Repeat with remaining 1-1/2 tablespoons butter and scallops. Reduce heat to medium-high.
4. Add radishes to wok; stir-fry about 1 minute or until crisp-tender. Remove radishes to bowl with scallops.
5. Add wine to wok. Stir broth mixture; add to wok. Add snow peas and bamboo shoots; cook and stir until heated through.
6. Return scallops and radishes to wok; cook and stir until heated through. Serve over couscous. Garnish as desired.