Ginger Stir Fried Scallops

from Williams Sonoma's Cooking Basics. Serve with steamed white rice.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb scallops

• for the marinade

• 1  teaspoon cornstarch
• 1  teaspoon soy sauce
• 2  teaspoons dry sherry
• 2  tablespoons ginger, minced
• 1  garlic clove, minced

• for the sauce

• 1⁄2 cup  clam juice (bottled)
• 2  teaspoons cornstarch
• 2  teaspoons water
• 2  tablespoons soy sauce
• 1⁄2 teaspoon sugar

• for cooking

• 2  tablespoons  vegetable oil
• 1  cup green onion, sliced
•  salt and pepper

Directions

1. In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
2. Meanwhile combine the sauce ingredients and set aside.
3. Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
4. Add the green onion and stir fry for about 30 seconds. Season lightly with salt.
5. Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
6. Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes.
7. Season with pepper and serve.