2 tb Peanut oil
2    Cloves garlic, diced very
-fine
1    Slice fresh ginger, cut
-very thin julienne
3/4 lb Large scallops, cut in
-half through the middle
1 c  Garlic chives, cut into
-1/2" pieces

SAUCE
1 ts Rice wine
1/2 ts Salt
2 tb Dry sherry
1/4 ts Ground white pepper
1/4 c Chicken stock
1 tb Cornstarch mixed with
1 tb Water

Cut the scallops & chives and mix the sauce before you do anything else.
You must not overcook this dish. Heat a wok and add the oil. Chow the
garlic and ginger for just a moment and then add the scallops. Chow for 2
minutes or so and add the chives. Stir the sauce and then add it to the
wok. Stir-fry until all is thick and hot.