16 lg. scallops
2 jalapenos, deseeded
1/8 c. candied ginger
1/8 c. white wine
1/8 c. plum sauce
1/8 lb. butter, unsalted
1 oz. soy sauce
1/2 cilantro bunch minced
1 clove garlic, minced
1 egg
1/8 cup corn starch

Make a mixture of corn starch and water. Whip in one egg, add scallops. Then poach in boiling water for 2 minutes. Remove scallops, discard corn starch water. Heat wok to medium heat, glaze with oil. Add scallops, jalapenos, ginger, and garlic and stir fry for 30 seconds. Add wine, plum sauce and soy sauce. Reduce heat for 2 minutes, add butter and cilantro. Enjoy.