|Soy sauce||125 Milliliter|
|Oyster sauce||60 Milliliter|
|Worcestershire sauce||15 Milliliter|
|Large sea scallops||454 Gram|
|All purpose flour||60 Milliliter|
|Safflower oil||45 Milliliter|
|Crushed garlic cloves||2 Clove (10 gm)|
|Julienned ginger||15 Milliliter, finely cut|
|Dried red chili pepper||2|
In a mixing bowl combine the soya sauce, oyster sauce, sherry and Worcestershire sauce.
Wash the scallops and pat dry.
Dust with the flour.
In a wok or large skillet heat the oil, saute the garlic, ginger and red chilies for 30 seconds.
Add the scallops and cook for 2 minutes.
Pour in the sauce, reduce heat and cook until most of the liquid has evaporated.
Serve at once.