Another classic Cantonese dish. You may think it gilding the lily to add the sweet-tasting oyster sauce to the inherently sweet scallops, but your palate will be delighted with the result.

Ingredients:

4 large dried Chinese mushrooms, reconstituted
10 to 12 large scallops, fresh or frozen
5 tablespoons peanut or corn oil
4 cloves garlic, peeled and chopped fine
6 thin slices fresh ginger root, peeled
4 scallions, cut into 1-inch (2.5-centimeter) sections, white and green parts separated
1 tablespoon Shaohsing wine or medium dry sherry
4 to 6 sticks celery, cut diagonally into thin slices
sesame oil to taste

For the marinade:
white pepper to taste
1 teaspoon cornstarch
1⁄2 egg white, lightly beaten

For the sauce:
1⁄2 teaspoon potato flour
1 teaspoon water
1⁄2 teaspoon salt
2 tablespoons oyster sauce
3 tablespoons juice from cooked scallops

Directions:

Drain and squeeze out excess water from the mushrooms but leave damp. Quarter them.

Wash the scallops, remove and discard the hard muscle. Pat dry and separate the corals from the scallops. Place each scallop on its side and slice into 2 or 3 pieces. Pat dry again and put into a dish. Halve the corals horizontally and put into another dish.

Prepare the marinade: Add the white pepper, half the cornstarch and a little over half of the egg white to the scallops and stir to coat. Add the remaining cornstarch and egg white to the corals. Let marinate for 10 minutes.

Prepare the sauce: Dissolve the potato flour in the water. Stir in the salt and oyster sauce and set aside.

Heat a wok over high heat until smoke rises. Add 2 1⁄2 tablespoons of the oil and swirl it around. Add half the garlic and, as soon as it sizzles and takes on color, add half the ginger, then half the white scallions. Stir and tip in the scallops immediately. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss for 30 to 60 seconds, or until the scallops are barely cooked, and have become whitish. Splash half the wine or sherry around the side of the wok and continue to stir. As soon as the sizzling dies down, drain in a sieve placed over a bowl, to catch the juice that will continue to drip from the scallops.

Add 1 1⁄2 tablespoons of oil to the wok and swirl it around. Stir in the rest of the garlic, ginger and white scallions. Add the coral and stir and toss as before for about 1 minute. Splash the remaining wine or sherry around the side of the wok, stir, cover, lower the heat and cook for about 2 more minutes, or until the corals become firm to the touch. Transfer to the sieve over the bowl. While the corals are being cooked, add 3 tablespoons of scallop juice to the sauce. Blend thoroughly and set aside.


Turn up the heat again, add the remaining 1 tablespoon of oil to the wok and swirl it around. Tip in the celery, stir, and then add the mushrooms. Stir and toss for 30 to 60 seconds; the celery should remain crisp. Make a well; pour in the well-stirred sauce and when it bubbles add the scallops and corals. Add the green scallions and then transfer to a warm serving plate. Sprinkle on some sesame oil to enhance the flavor. Serve immediately.

Serves 4 to 6 with 2 or 3 other dishes.