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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 10 |
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From my collection of handwritten recipes. Ingredients:
1/2 lb sea scallops |
1/4 cup oil |
3 scallions, 1 whole, 2 in 2-inch pieces |
2 cups vegetables or 2 cups chicken stock |
1 tablespoon rice vinegar |
2 teaspoons soy sauce |
1 tablespoon dry sherry |
1 teaspoon cornstarch |
1/4 cup sliced cucumber |
1/4 cup sliced carrot |
1/4 cup diced bamboo shoot |
8 slices ginger |
Directions:
1. If scallops are very large, cut in half horizontally. In a wok, heat 2 Tblsp. oil over high heat. Add whole scallion and cook until bright green, about 2 seconds. Add stock and vinegar and bring to a boil. Reduce to a simmer and cook 5 minutes. Discard scallion. Add scallops and simmer until they turn opaque and are just done, 30-45 seconds. With a slotted spoon, remove scallops to a plate. Strain stock and reserve 1/4 cup. Add soy sauce, sherry, cornstarch, and stir to blend. Set sauce aside. Wipe out wok with paper towels and return to high heat. Add remaining 2 Tblsp. oil and heat to smoking. Add cucumber, carrot, bamboo shoot, scallion pieces and ginger. Stir fry until vegetables are tender but still crisp, about 2 minutes. Add reserved sauce to wok. Stir to blend well, return to a boil, and cook until sauce thickens, about 1 to 2 minutes. Add scallops, toss to heat and mix well, and serve.
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