Scallops and Cashews In Tangerine Sauce

Course : Seafoods
Serves: 4
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2 cups raw cashews
2 cups cooking oil -- (what!? -km)
4 medium green onions -- finely minced
4 cloves garlic -- minced
1 pound bay scallops
1/4 cup dry sherry
3 tablespoons tomato sauce
1 tablespoon oyster sauce
1 tablespoon oriental sesame oil
1 teaspoon red wine vinegar
2 teaspoons Chinese chili sauce
2 teaspoons grated tangerine peel -- (or finely minced
-----to finish-----
1 tablespoon cornstarch

Preparation / Directions:

ADVANCE PREPARATION: Place the nuts and oil in a small saucepan over medium-high 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 stir-frying. Set aside in separate containers the green onions, garlic, and scallops. In a small bowl, combine the sauce ingredients and mix well. LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold water. Set aside. Place a wok over highest heat. When 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. Stir-fry 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 taste and adjust the seasonings. Spoon onto a heated platter or individual plates. Serve at once. Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0

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