Sesame Garlic Scallops

A Chinese scallop recipe, from Bella Lila Voo, Online Chinese Food Editor.

15 scallops

¼ cup soy sauce

1 tablespoon sherry

1 teaspoon hot chili garlic sauce

1 teaspoon chopped jarred garlic

1 tablespoon honey

2 teaspoons sesame oil

1 teaspoon cornstarch

1 ½ tablespoons peanut oil

• Rinse the scallops under cold water and then dry them thoroughly with a paper towel.
• Lightly sprinkle each side with salt and pepper and set aside.
• In a large bowl, mix together the soy sauce, sherry, hot chili garlic sauce, garlic, honey and sesame oil and set aside.
• In a cup, mix the cornstarch with a little water until it dissolves and set aside.
• Cook the scallops by heating a non-stick pan or wok on high. Add the peanut oil. Once the oil is hot, add the scallops in a single layer in the pan or wok. Let them sit for 2 minutes or until they are brown. Flip them over and let them sit on the other side for 2 minutes more.
• Once scallops are brown, remove from the pan and set aside.
• Without wiping the pan, add the sauce mixture and bring it to a boil.
• Add the cornstarch mixture and stir until thick. Turn the heat to medium.
• Return the scallops to the sauce and let them simmer for about 2 minutes or just until they turn opaque. (Do not overcook or the scallops become rubbery.)