1 teaspoon vegetable oil

1 clove garlic, minced

1 jalapeño, seeded and minced

1 (½-inch) piece of ginger, peeled and minced

⅛ teaspoon ground coriander

2 tablespoons soy sauce

2 tablespoons water

8 large scallops, cleaned

• In a pan large enough to hold all of the scallops, heat the oil over medium heat. Add the garlic, jalapeño, and ginger, and stir-fry for about 1 minute.

• Add the coriander, soy sauce, and water, stirring to combine; simmer for 2 to 3 minutes. Strain the liquid through a fine-mesh sieve. Allow the pan to cool slightly.

• Add the scallops to the pan and spoon the reserved liquid over the top of them. Return the pan to the stove, increasing the heat to medium-high. Cover the pan and let the scallops steam for about 2 to 3 minutes, or until done to your liking. Serve immediately.

Cleaning Out Whole Scallops

If you buy scallops whole, there is an easy way to clean out the meat! Simply put the scallops on ice for about 10 minutes, which will cause them to open up. Then, using a sturdy tablespoon, slide the spoon in-between the open shell and twist open. Then use the spoon to scoop out the meat — that's it!