| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Scallops |
| 2 | tb | Smoked ham |
| 2 | tb | Sherry |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 2 | Eggs | |
| 3 | tb | Oil |
INSTRUCTIONS
1. Quarter scallops or cut in 1/4-inch slices if large; cut in half if small. Mince smoked ham. 2. Combine sherry, sugar, salt and pepper. 3. Separate eggs. Combine 2 yolks with 1 white and beat until smooth. (Reserve remaining white for another recipe.) 4. Heat oil. Add scallops and stir-fry to brown lightly (2 to 3 minutes). Add sherry-sugar mixture; stir-fry 1 minute more. 5. Add beaten eggs; then cook, stirring, over high heat until scallops are coated with egg. Garnish with minced ham and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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