Name: Stir-Fried Scallops with Egg
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

Whenever God pardons sin, He subdues it. Micah 7:19. Then is the condemning power of sin taken away, when the commanding power of it is taken away. If a malefactor be in prison, how shall he know that his prince hath pardoned him? If a jailer come and knock off his chains and fetters, and lets him out of prison, then he may know he is pardoned; so, how shall we know God hath pardoned us? If the fetters of sin be broken off, and we walk at liberty in the ways of God, this is a blessed sign we are pardoned.

Thomas Watson

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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