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Yields1 Serving

Scallops support healthy Kidney function. Adding the onions support the Lung while the tomatoes support the immune system.

 5 teaspoons of sweet potato powder
  pound of scallops sliced in half. (Sliced so they maintain the round shape)
 1 teaspoons of salt
 2 tablespoons of oil
 ½ onion, cut into bite size pieces
 ½ tomato, cut into bite size pieces
  peach, cut into small chunks
 ½ teaspoon of mushroom seasoning
  teaspoon of sugar
 Splash of wine

Wash the scallops by adding 2 teaspoons of sweet potato starch or corn starch to a bowl of cold water.
Using your hands gently mix the scallops for 1 minute. Rinse in cold water and place in a clean bowl with 3 teaspoons of fresh sweet potato starch, 1 teaspoon of oil and 1/4 mushroom seasoning. Set aside.


In a large fry pan, add 1 tablespoon of oil and the salt.


When the oil is hot add the onions, tomatoes and peaches. Toss for 1 minute. Set aside in a small dish.


In a hot pan add the remaining oil and immediately add the scallops. Hint: oil should be cold.
Let the scallops fry on one side, then gently turn each over.


Add the onion, tomato and peach mixture.
Sprinkle the mushroom seasoning and sugar.
Gently toss. Allow to cook 1 minute.


Add the cooking wine and gently toss again.
Let cook 1 more minute and serve.


Note: If your scallops don't stay whole, it means they are not fresh.