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From the Kitchen of: H@ppy
| 2 | lbs | Scallops |
| 6 | Tbsp. | Butter |
| 2 | Tbsp. | Olive Oil |
| 3 | cloves | Garlic, chopped fine |
| 1/2 | Red pepper (not hot) | |
| 1 | Onion, diced | |
| 1 | slice fresh ginger, minced | |
| 1/4 | c. | Sherry |
| 1 | Tbsp. | Fish Sauce |
| 1 | tsp. | cornstarch in 1 tsp. water |
Heat butter and oil. Saute garlic, pepper, onion and ginger until soft. Add sherry and fish sauce. When mixture boils, add scallops. Reduce heat and cook until scallops are opaque. Stir in cornstarch and water into sauce and cook three minutes. Serve over Rice.