1 1/2 lbs sea scallops
1 1/2 Tbl peanut oil
1 scallion, cut into 1-inch lengths
2 cloves garlic, crushed
1 Tbl minced fresh gingerroot
1 Tbl cornstarch, dissolved in
1/2 C water

Rinse and drain scallops, pat dry. Remove the small tough muscle on the side of each scallop. If the scallops are large, slice crosswise in half.

Heat the oil in a wok or heavy large skillet. Add the scallops and stir-fry over high heat for 1 minute. Add the scallions, garlic, and gingerroot; stir-fry for 2 minutes. Stir in the cornstarch mixture and add to the wok. Stir-fry until the sauce thickens and is translucent, for about 3 minutes.