Scallops with Pea Pods and Corn

Ingridients of Scallops with Pea Pods and Corn:

• 12  ounces fresh or frozen sea scallops
• 2/3  cup water
• 2  tablespoons dry sherry
• 1  tablespoon cornstarch
• 2  teaspoons soy sauce
• 1  teaspoon grated fresh ginger
• 1/2  teaspoon instant chicken bouillon granules
• 1  tablespoon cooking oil
• 2  cups fresh pea pods, strings removed, or one 6-ounce package frozen pea pods, thawed
• 1/2  of an 8-ounce package frozen whole baby sweet corn, thawed, or one 8-3/4-ounce can whole baby sweet corn, drained
• 16  cherry tomatoes, cut into quarters
• 3  green onions, sliced (1/3 cup)
• 2  cups hot cooked ramen or other fine noodles