1lb. Scallops (small to medium size)
*1 Egg* (*optional*...tried it with and without...both work, I like it without egg)
2 Lg. Lemons
2/3 c. Water
1/3 c. Sugar
2 Green Onions
1 tsp. Chopped Garlic
1.) Heat Sesame Oil in wok or pan to 180 degrees
2.) Dip Scallops in *Egg* then roll in Potato Starch
3.) Place Scallops into oil and fry till lightly brown on both sides
4.) Remove, drain and keep gently warm by covering
1.) Juice 1 1/2 Lemons into same sauce pan (!Reminder!-Uh, da oil has been drained out of da wok or sauce pan and da seeds have been strained from da lemons). To make it even lemony-er you can "zest" some lemon peelings into da sauce :)
2.) Cut remaining 1/2 Lemon into quarters then into very thin slices. Add to sauce pan.
3.) Stir into sauce pan 2/3 c. Water, 1/3 c. sugar, 1 tsp. Chopped Garlic.
4.) Turn sauce pan heat to medium.
5.) Slice white part of Green Onions very thinly and the green part of the onion into larger parts.
6.) Toss sliced Green Onions into sauce mix.
7.) Turn up heat, stirring occasionally till it boils.
8.) In a separate bowl...Dissolve a Tablespoon of Cornstarch in 1/2 cup of Cold Water.
9.) Pour Cornstarch mixture into the boiling sauce mixture and bring back to a boil. Make sauce as thick or thin as you want.
-If you do want sauce thicker then just repeat step #8.
IMPORTANT! Do not allow sauce mixture to sit without stirring cuz it will burn!!!
10.) When sauce is at the consistency/thickness you desire THEN mix Scallops into sauce, completely covering them in the sauce.
Voila! Ready to serve with brown rice, veggies...wtf ever you wanna eat with'em.
We like Dragon sauce and Soy Sauce mixed in. You can add any type of stuff ya wanna or nuttin' at all.