Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce

• 1 can Canned scallops
• 4 Eggs
• 1/4 Japanese leek
• 1 Salt, pepper
• 2 tbsp Oil
• 200 ml Water
• 4 tbsp Vinegar
• 6 tbsp Sugar
• 1/2 cube Soup stock cube
• 1/2 tbsp Soy sauce
• 1 tsp Chicken soup stock granules
• 2 pinch Salt
• 1 and 1/2 tablespoon Katakuriko
• 1/2 tsp Sesame oil

1. These are all the ingredients you need.
2. Place the eggs, sliced onions, and scallops (with the juice, breaking up any clumps) into a bowl, season with salt and pepper, and mix together.
3. In a separate saucepan, add the ingredients for the sweet and sour sauce (except for the sesame oil), and heat while stirring.
4. Add the sesame oil once it has thickened, and it's done!
5. (Even though you're making it in advance, it will not cool because it has thickened).
6. Heat a pan over high heat and add oil.
7. Add one drop of the egg mixture, and if it immediately fluffs up, pour the rest of the mixture.
8. When the mixture starts to firm up, scramble lightly (be sure to use high heat.
9. If the heat is too low, it won't fluff up.)
10. Immediately turn the heat down to medium, neaten up the egg into one mass, and cook until it is golden brown while shaking the pan around.
11. Flip it over and do the same on the other side.
12. Pour the thickened an sauce over the eggs and serve!

scallops, eggs, salt, oil, water, vinegar, sugar, cube, soy sauce, chicken soup stock granules, salt, katakuriko, sesame oil

Taken from cookpad.com/us/recipes/156843-rich-scallop-and-scrambled-egg-with-yummy-sweet-and-sour-sauce (may not work)