---------------------------SAUCE---------------------------
2 tb Dark soy sauce
2 ts Chili bean sauce
2 tb Rice wine or dry sherry
2 ts Sugar
2 ts Sesame oil
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.
