Title: Sauteed Scallop with Celery
Categories: Chinese Seafood Fish
Yield: 1 Recipe

1	lb	Fresh scallop
1/2	lb	Celery
1/2		Carrot
2	oz	Ginger
3		Sprigs spring onion
1		Shallot
1		Garlic
		SAUCE:
2/3	ts	Salt
1/2	ts	Sugar
2	ts	Cooking sherry
1	ts	Oyster sauce
		Pinch of pepper
1/2	c	Stock
1	ts	Cornstarch

Wash scallop with salt and cornstarch to clean thoroughly. Rinse. Marinate scallop with 1 ts. wine, 1/2 ts. cornstarch and 1 oz. smashed ginger for 20 minutes.

Slice remaining ginger. Section spring onion. Slice carrot and parboil. Peel celery and section into small pieces.

Heat wok, pour in one cup oil and bring to boil. Poach scallop for 1 minute. Drain and strain oil.

Heat remaining oil in wok, quickly add garlic and shallot. Add celery, scallop, carrot and saute. Sprinkle a little wine over mixture, add stock and season to taste. Stir in cornstarch mixture to thicken gravy. Add one T. oil and sprinkle with spring onion. Serve hot.

Source: "COOKING WITH A WOK"

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