Garlic Scallops

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 lb scallops
• 1 red bell pepper, cut into thin strips
• 4 garlic cloves, finely chopped
• 2 green onions, cut into 2 inch pieces
• 1 tablespoon cornstarch, dissolved in
• 4 tablespoons water
• 1/3 cup chicken broth
• 1 tablespoon oyster sauce
• 2 teaspoons rice wine or 2 teaspoons dry sherry or 2 teaspoons rice wine vinegar
• 1 teaspoon granulated sugar
• 3 tablespoons oil, for stir-frying
• 2 tablespoons chopped fresh cilantro leaves, as garnish

Recipe

• 1 rinse the scallops under running water and pat dry.
• 2 in a small bowl, prepare the cornstarch slurry (mix together the cornstarch and the 4 tbsps. water) and set aside.
• 3 in a separate bowl, whisk together the chicken broth, oyster sauce, rice wine or sherry or rice vinegar, and sugar to form the sauce; set aside.
• 4 heat a wok or large skillet over medium-high to high heat; add the oil to the heated wok; when the oil is hot, add the garlic cloves and half the green onion; stir-fry until the garlic is aromatic but not browned as that will give it a bitter edge.
• 5 add the red bell pepper and the scallops and stir-fry for about 2 minutes, taking care not to overcook the scallops. add the sauce and simmer the scallops and pepper in the sauce, uncovered, for about 5 minutes.
• 6 give the cornstarch and water slurry a quick re-stir; add in the middle of the wok, stirring quickly to thicken; mix with the other ingredients.
• 7 stir in the remainder of the green onion and garnish with the chopped cilantro.
• 8 serve over rice.