Instructions: Rinse scallops and pat dry. Pour sherry over them and let stand 10 minutes, then drain. Heat peanut oil in a skillet. Add scallops and ginger and saute 3-4 minutes.

Add snow peas, water chestnuts, oyster sauce and sesame oil and toss lightly to mix. Pour in chicken stock and bring to a boil.

Blend cornstarch in water to make a smooth paste and stir into scallop mixture. Cook only until sauce is thick enough to coat scallops. Season to taste with salt and white pepper.

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