Stir-Fried Scallops With Leeks

Recipe Ingredients

1 lb	454g / 16oz	Fresh scallops
1 lb	454g / 16oz	Leeks
1 1/2 tablespoons	22ml	Oil - preferably peanut
2 tablespoons	30ml	Scallions - coarsely chopped
1 tablespoon	15ml	Garlic - coarsely chopped
2 teaspoons	10ml	Fresh ginger - finely chopped
1/2 teaspoon	2.5ml	Salt
		Sauce
2 tablespoons	30ml	Dark soy sauce
2 teaspoons	10ml	Chili bean sauce
2 tablespoons	30ml	Rice wine or dry sherry
2 teaspoons	10ml	Sugar
2 teaspoons	10ml	Sesame oil

Recipe Instructions

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 slight diagonal into 2-inch segments.

Wash them well, several times, in cold water. Heat a wok or large frying pan until it is hot, then add the oil, leeks, scallions, garlic, ginger and salt and stir-fry for 1 minute.

Add the sauce ingredients and stir-fry the mixture for 3 minutes. Lastly, add the scallops and continue to stir-fry for 4 more minutes, or until the scallops are just cooked. Serve at once.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

Source:
MONDAY TO FRIDAY SHOW #MF6605

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