Sauteed Sea Scallops

• 12 lb sea scallops
• 14 cup oil
• 3 scallions, 1 whole, 2 in 2-inch pieces
• 2 cups vegetables or 2 cups chicken stock
• 1 tablespoon rice vinegar
• 2 teaspoons soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon cornstarch
• 14 cup sliced cucumber
• 14 cup sliced carrot
• 14 cup diced bamboo shoot
• 8 slices ginger

1. If scallops are very large, cut in half horizontally.
2. In a wok, heat 2 Tblsp.
3. oil over high heat.
4. Add whole scallion and cook until bright green, about 2 seconds.
5. Add stock and vinegar and bring to a boil.
6. Reduce to a simmer and cook 5 minutes.
7. Discard scallion.
8. Add scallops and simmer until they turn opaque and are just done, 30-45 seconds.
9. With a slotted spoon, remove scallops to a plate.
10. Strain stock and reserve 1/4 cup.
11. Add soy sauce, sherry, cornstarch, and stir to blend.
12. Set sauce aside.
13. Wipe out wok with paper towels and return to high heat.
14. Add remaining 2 Tblsp.
15. oil and heat to smoking.
16. Add cucumber, carrot, bamboo shoot, scallion pieces and ginger.
17. Stir fry until vegetables are tender but still crisp, about 2 minutes.
18. Add reserved sauce to wok.
19. Stir to blend well, return to a boil, and cook until sauce thickens, about 1 to 2 minutes.
20. Add scallops, toss to heat and mix well, and serve.

scallops, oil, scallions, vegetables, rice vinegar, soy sauce, sherry, cornstarch, cucumber, carrot, bamboo shoot, ginger

Taken from www.food.com/recipe/sauteed-sea-scallops-404006 (may not work)