Sizzling Mongolian Scallops

For this recipe you will need a sizzle plate, which consists of an iron plate that fits into a thick wooden mold of similar shape. Heat the iron plate on top of your stove for 5 minutes before adding cooked ingredients.

1 lb (450 g) scallops
1 tbsp (15 mL) light soy sauce
1 tbsp (15 mL) dry sherry
3 tbsp (45 mL) vegetable oil
1 large onion, peeled and cut in eighths
2 1 tsp (5 mL) chopped fresh ginger
S A U C E
1 tsp (5 mL) chili garlic sauce
2 tsp (10 mL) hoisin sauce
1 tsp (5 mL) sesame oil
½ tsp (2.5 mL) five-spice powder
1 tsp (5 mL) sugar
1 tbsp (15 mL) peanut butter
¼ cup (60 mL) fish stock

In a bowl combine scallops, soy sauce and sherry. Het oil in a wok. Add onion and stir-fry 1 minute. Add ginger, scallops and marinade, stir-fry 2-3 minutes.

Blend in sauce ingredients and stir-fry until boiling. Serve at once on hot sizzle plate. Serves 6