Scallops in Celery and Sauce

Ingredients

• 1 pound Scallop
• 1 medium Carrot
• ¾ cup Chicken stock
• 2 teaspoon Garlic (finely minced)
• 1 teaspoon Ginger (fresh)
• 2 tablespoon Sherry (dry)
• 2 teaspoon Cornstarch
• 2 teaspoon Water (cold)

Instructions

1. Several hours before cooking, sprinkle salt over scallops, then drizzle about 2 tbsp. water over them and follow that with about 2 tbsp. cornstarch (approximation). Mix the cornstarch into the scallops well, then set in fridge (this makes for tender scallops).
2. Before slicing veggies, prepare your sauce by mixing the FINELY minced garlic, ginger and chicken broth. Set aside. Now, slice your celery into 1 1/2 in. long segments, then cut celery segments in half LENGTHWISE. For your carrots, you can slice them into thin wafer-shaped pieces and stack a few of these pieces together and slice them into thin slightly-thicker-than toothpick slivers.
3. Heat your wok and, just as it starts to smoke, add about 2 tbsp. oil (approximation--didn't measure). Place celery in wok first and, over reduced heat (don't want celery to brown too much), cook celery for about 4 min. before adding carrots and cooking for about 2 more min. Remove veggies and add a bit more oil and heat it up.
4. After oil has heated, add scallops and cook over medium heat for about 4 min. After scallops have cooked for a minute or two, drizzle the scallops with the sherry or white wine (this is the most important step--the step that gives this dish a great flavor). Be careful not to overcook your scallops or they may be tough.
5. When scallops are through cooking, remove from wok and,if necessary, clean it before adding sauce. Once sauce has been added and has started to heat up, add cornstarch mixed with water and thicken sauce before returning veggies and scallops back to wok. Mix well with thickened sauce and remove from heat. Serve over white rice.