Ingredients

8 fresh or frozen scallops

1/2 tsp minced garlic

1/2 tsp ginger

2 shallots, sliced

a little chopped green onion and red pepper

Flour to dust scallops

Oil for stir-frying

Marinade

1 tsp ginger juice

1 tsp Shaoxing wine

1/2 tsp lemon juice

1/2 tsp salt

A dash of pepper

Seasonings

2 tbsp water

2 tbsp light soy sauce

1/2 tbsp sugar

A little sesame oil, pepper and Shaoxing wine.

Method

1. Devein the scallops (first defrost if frozen), wash and pat dry.

Add the minced garlic, ginger and the marinade.

Mix well and let stand.

2. Lightly dust the scallops with flour. Heat some oil and shallow-fry the scallops until they turn golden yellow on both sides and are cooked. Remove scallops from heat, put them on absorbent paper, then transfer to a serving plate and keep warm.

3. Heat the oil again and saut¨¦ the shallot slices. Sprinkle a little wine on the shallots and add the rest of the seasonings. Cook over low heat until the sauce thickens. Pour the sauce on the scallops, sprinkle with green onion and red pepper before serving.

Editor: Donald