INGREDIENTS

INSTRUCTIONS

SAUCE
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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