Recipe - Scallops And Cashews In Tangerine Sauce

SCALLOPS
2 cup Raw cashews
2 cup Cooking oil (WHAT!? KM)
4 Green onions; finely minced
4 Garlic cloves; minced
1 pound Bay scallops

SAUCE
One fourth cup Dry sherry
3 tablespoon Tomato sauce
1 tablespoon Oyster sauce
1 tablespoon Oriental sesame oil
1 teaspoon Red wine vinegar
2 teaspoon Chinese chili sauce
2 teaspoon Grated tangerine peel
(OR finely minced instead)

TO FINISH
1 tablespoon Cornstarch

This recipe can be adapted beautifully to be vegetarian! I love this dish
with cubed tofu instead of scallops, and if you can't find a vegetarian
oyster sauce, just substitute a bit of soy sauce or experiment with your
favorite Asian sauce. KM

ADVANCE PREPARATION: Place the nuts and oil in a small saucepan over
mediumhigh heat. Stir the nuts occasionally and when they turn very light
golden, drain immediately and pat dry on paper towels. Pour off and reserve
2 tablespoons of the cooking oil for stirfrying.

Set aside in separate containers the green onions, garlic, and scallops. In
a small bowl, combine the sauce ingredients and mix well.

LASTMINUTE COOKING: Combine the cornstarch with an equal amount of cold
water. Set aside.

Place a wok over highest heat. Whent the wok is very hot, add the reserved
oil to the center. Roll the oil around the sides of wok and add the
garlic. When it just begins to turn white, in about 15 seconds, add the
scallops. Stirfry until the scallops just lose their raw outside color,
about 1 minute.

Stir in the green onions and pour in the sauce. When the sauce comes to a
low boil, stir in a little of the cornstarch mixture so that sauce glazes
the scallops. Stir in the cashews, then taset and adjust the seasonings.
Spoon onto a heated platter or individual plates. Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini