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
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