SPICY THAI SCALLOPS

Here is a really beautiful fast way to cook scallops. It has Thai flavors with fish sauce, oyster sauce, and basil. They are sure hit  and take only a few minutes to cook! I like serving them with some crispy green veg quickly stir fried and a bit of jasmine rice.

1 1/2 tablespoons vegetable oil
4 garlic cloves, finely chopped
2-3 red chilies, seeded and finely chopped
1 red onion, thinly sliced
450 grams or 1 pound scallops, with or without roe attached
1 tablespoon light soy sauce
1 tablespoon fish sauce

1/2 tbsp oyster sauce

1/4 teaspoon sugar
1/2 teaspoon coarsely ground black
pepper
1 handful basil leaves, roughly
chopped

Heat your wok till smoking, now add oil, this will also smoke pretty fast. When you see smoke from the oil throw in the garlic and red chilies and stir-fry 30 seconds, or until fragrant. Add the onion and stir-fry
1 minute, then tip in the scallops and stir-fry 1 to 2 minutes longer, or until the
scallops start to turn golden at the edges and get some charring marks.
Pour in the soy sauce and fish sauce and oyster sauce and sprinkle in the sugar and black pepper. Mix
well and stir-fry 1 minute, or until the scallops are just cooked through and tender.
Throw in the basil leaves, mix well and serve immediately.