Stir-fried scallops with leeks

4 servings

Ingredients

Quantity Ingredient
1 pounds Fresh scallops
1 pounds Leeks
1½ tablespoon Oil -- preferably peanut
2 tablespoons Scallions -- coarsely
Chopped
1 tablespoon Garlic -- coarsely chopped
2 teaspoons Fresh ginger -- finely
Chopped
½ teaspoon Salt
2 tablespoons Dark soy sauce
2 teaspoons Chili bean sauce
2 tablespoons Rice wine or dry sherry
2 teaspoons Sugar
2 teaspoons Sesame oil

Directions

SAUCE

If the scallops are very large, cut them in half. They are cooked when they are slightly firm to the touch. I find scallops at their best when they are just barely cooked through. DRY THE SCALLOPS WITH PAPER TOWELS and set aside. Trim the leeks and discard any yellow parts. Cut the leeks at the point where they begin to turn green and discard the green parts. Split the white parts in half. Cut the white parts of the leeks at a slig

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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