INGREDIENTS

• 3/4 Lb Baby Scallops
• 6 Eggs
• 1/3 Cup of water
• 1/4 Teaspoon white pepper
• 2 spoon of salt
• 4 Tablespoons of oil
• 1 Tablespoon minced gingers
• 1/3 Cup white onions
• 1/3 Cup green onions
• 1 Teaspoon sesame seed oil

DIRECTIONS:

STEP 1 – BOILING THE BABY SCALLOPS

• Add the baby scallops to hot boiling water 1-2 minutes or until the water looks milky. After the scallops are done boiling strain and them aside.

STEP 2 – STIRRING THE EGGS

• In a bowl add 6 eggs , salt, white pepper and water. Stir them together until it is mixed evenly and set aside.

STEP 3 – STIR FRY

• In a wok, add oil first and then add minced ginger, white onions and scallops. Stir-fry for several seconds.
• Next add the Eggs on top of the scallops.
• Stir the eggs slowly and add 1/8 Cup green onions and cook until the eggs looks soft.
• Serve the eggs on a plate and add 1/8 Cup green onions on top.