Stir-fried Scallops

Be sure to dry the scallops before they are stir-fried. You want to sear them. If you'd like to add snow peas to this, that's also tasty. Stir-fried scallops are one of the fastest great dishes around.

• 6 dried Chinese mushrooms
• 2 tablespoons peanut oil
• 1 scallion, chopped
• 2 cloves garlic, sliced
• 1 tablespoon grated ginger
• 1 1/2 pound scallops, sliced in half if they are sea scallops
• 1 tablespoon dry sherry or shaoxing wine
• 1/4 teaspoon sugar
• 1 tablespoon light soy sauce

METHOD

Put mushrooms to soak in warm water for 30 minutes. When plumped, remove from water, slice, and set aside.

Heat wok. Just before it reaches the smoking point, swirl in the oil. Stir in scallion, ginger and garlic. Cook, stirring for 30 seconds. Remove with slotted spoon to a bowl and set aside.

Stir in scallops and stir-fry for two minutes. Return garlic mixture to wok along with wine, sugar, soy sauce and sliced mushrooms. Stir fry one more minute.

Serve with rice.

Serves: 4 - 6

Contributor: inmamaskitchen

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