Sauteed Sea Scallops

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

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

Recipe

• 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.