In non-stick skillet or wok, heat oil over medium-high heat. Fry pine nuts briefly in oil until just golden but not brown, stirring constantly. Remove nuts with slotted spoon and dry on paper towel. (Nuts will burn quickly; they continue to cook after being removed from heat.)
Turn heat to high and add scallops to pan. Sear scallops for about 30 seconds on each side, or until scallops turn opaque and lightly golden. Remove and set aside.
Reduce heat to medium-high. Add ginger, garlic, carrots, add snow peas to same pan and stir for 1 minute. Add sherry and 25 ml stock, cover and cook for 1 minute.
Combine remaining chicken stock, fish sauce and cornstarch and mix well.