Serve as part of a banquet for 4 – 6
2 tablespoons light soy sauce
1 teaspoon malt vinegar
1 teaspoon brown sugar
½ teaspoon sesame oil
1 tablespoon peanut oil
24 scallops, removed from their shells (about 240 g scallop meat)
120 g snow peas, topped and tailed
3 spring onion, cut into 7 cm lengths
2 garlic cloves, crushed
2 tablespoons shao hsing wine or dry sherry
Combine soy sauce, vinegar, sugar and sesame oil in a small bowl and set aside.
Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add scallops to wok, in two batches if necessary, and sear for 30 seconds on one side, then turn over and sear the other side for 10 seconds so they are nicely caramelised. Remove and drain on kitchen paper.
Add snow peas, spring onion and garlic to wok and stir-fry for 30 seconds. Add wine or sherry and cook for 10 seconds.
Return scallops to wok, add soy sauce mixture and stir-fry for 30 seconds.