Cook rice as directed on package. Keep warm.
Rinse scallops; drain. In small bowl, combine cornstarch, sugar, sherry, soy sauce and oyster sauce; blend well. Add scallops. Set aside.
Heat oil in large skillet or wok over medium-high heat until hot. Add gingerroot, garlic and beef strips; cook and stir 2 to 3 minutes or until meat is browned. Add broth, broccoli and water chestnuts. Cover; cook 5 to 7 minutes or until broccoli is crisp-tender, stirring occasionally.
Add scallop mixture; cook 1 to 2 minutes or until scallops are opaque and sauce is thickened, stirring constantly. Serve over rice.