Rice bran or safflower oil, if pan-frying 2/3 pound large scallops (20-count work well) Rice flour 1 tsp. soy sauce 1/2 tsp. soy sauce 1/2 tsp. shaoxing rice wine (or dry Sherry) 1/4 tsp. sesame oil 1/2 tsp. freshly ground black pepper 1/4 cup chicken stock
Instructions
1) Heat about 1/2 inch of oil in a skillet, or preheat a deep fryer to 375 F
2) Dredge scallops in rice flour and shake off excess. Fry the scallops for about 45 seconds to get a light crust (turning them once if pan-frying). Drain them well on clean towels or newspaper.
3) In a dry wok, combine the soy sauce, rice wine, sesame oil and black pepper, and turn heat to high. Before the liquid evaporates, add the scallops and stir-fry vigorously until the mixture dries and the scallops are coated in a golden glaze. This should take only a few seconds.) Add the chicken stock and toss scallops to coat evenly, less than 1 minute.
