Instructions: Using a sharp knife remove the thin outer kidney membrane.

Then with a sharp cleaver or knife split the kidney in half lengthways by cutting horizontally . Now cut away the small knobs of fat and any tough membrane surrounding them.

Score the top surface of the kidneys in a crisscross pattern then cut the halved kidneys into thin slices.

Toss the kidney slices in the bicarbonate of soda and let them sit for about 20 minutes.

Then rinse them thoroughly with cold water and toss them in the vinegar and salt.

Put them into a colander and let them drain for at least 30 minutes preferably longer.

Cut the scallops into slices and put them in a small bowl.

Blot the kidney slices dry with kitchen paper.

Heat a wok or large fryingpan over high heat until it is hot.

Add half of the oil and then the scallops.

Stir fry them for about 30 seconds and then add the ginger and spring onions.

Stir fry for another 30 seconds and then remove them with a slotted spoon.

Immediately re heat the wok or pan and then add the rest of the oil.

Stir fry the kidneys for 1 minute and then add all the other ingredients except the cornflour mixture.

Stir fry for 1 minute and then return the scallops to the pan.

Add the cornflour mixture and stir for a minute or so.

Turn onto a warm serving platter and servewith plain steamed rice and Braised Cauliflower with Oyster Sauce.

Be assured that scallops and kidneys go very well together even though they may seem an unlikely combination. If the kidneys are properly prepared their texture is quite similar to that of scallops and their two quite different flavours blend deliciously together. The richness of this dish means that it is best for special occasions.

Serves 4

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