Sea Scallops With Cucumber And Tarragon

• 3 Tbsp. peanut oil
• 1 1/4 lb. sea scallops, sliced horizontally into 1/4 inch thick rounds
• 3 Tbsp. dry vermouth
• 1 tsp. salt
• 3 scallions, sliced
• 1 1/2 tsp. dried tarragon
• 2 cucumbers, peeled, sliced lengthwise, cored and sliced crosswise into 1/4-inch thick crescents
• 1/2 tsp. sugar
• 1 1/2 tsp. cornstarch
• 2 Tbsp. water

1. Dissolve
2. sugar
3. and cornstarch in water and set aside. Heat a
4. wok
5. over
6. high
7. heat.
8. Pour
9. in 2 tablespoons of oil around rim.
10. Stir-fry
11. the
12. scallops for 1 minute, adding the vermouth and salt.
13. Then transfer to a dish.
14. Add the remaining
15. oil and heat it.
16. Add the scallions, cucumbers and tarragon
17. and
18. stir-fry them
19. 2 to 3 minutes.
20. Return the scallops with
21. their liquid to the wok.
22. Add the water-sugar-cornstarch mixture.
23. Stir everything
24. together
25. for
26. 30
27. seconds
28. or so, adjusting seasoning to taste.
29. Serves 3 to 4.

peanut oil, rounds, salt, scallions, tarragon, cucumbers, sugar, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=497995 (may not work)