Wok Scallops and Vegetables
Sauté scallions or onions in olive oil. Add ˝ teaspoon garlic, ˝ teaspoon cilantro and ˝ teaspoon tarragon. Cut carrots and celery (Julienne style), add and cook 2-4 minutes. Sprinkle with sesame seeds, and add fresh sliced mushrooms and 1 pound of small scallops. Stir in 2 tablespoons of red cooking wine and cook until scallops are translucent (about 1 minute). Sprinkle with soy sauce, cook 1 minute more. Serve over rice or pasta.
Elizabeth
French