1. Early morning PRE-PREP: 2. Place the scallops in a bowl; add 1/2 cup water, soak for approximately 10 hours (or steam for 1 hour) til the scallops are softened. 3. Final Prep: 4. Wash and tear lettuce into large sheets. 5. Remove scallops and drain, retaining soaking liquid. Tear the scallops into shreds. Place the shredded scallops, retained liquid, and the sauce ingredients into a pot; bring to boil, Add the cornstarch slurry/thickner into the pot and allow to thicken, then set aside. 6. Heat a wok (or saute pan) over med-high heat, add oil, and add the scallions, stir-fry until fragrant and then add lettuce. Continue stir-frying until it is limp. Remove from heat and using a slotted spoon (or drain the lettuce) and add to the scallop sauce. Reheat the lettuce and scallop sauce over medium heat and transfer to a serving platter and serve. 7. IF using dried shrimp, the shrimp must be rinsed and soaked for 20 minutes until soft before using. ---------------------------------------------------------------------------
Nutrition
Ingredients
