Scallops from the South China Sea

I bought these scallops last week as it was on sale.The first thing that pops into my head when i was going to cook it was scallops in garlic butter. But nahh, Y told me that i've been cooking western for days now.So i did an oriental twist; Garlic and ginger scallops stir fried in oyster sauce, with red peppers rested on a bed of egg floss.Looks fancy but quite simple.

To make the egg floss, heat oil in a frying pan or wok of at least 2 cm deep. Beat 2 eggs and pour them over a strainer which goes over the hot frying pan.Quickly shake the strainer in circular motion until floss forms and browns. Ive tried this a few times without succeeding.But this time it looks quite good.

Next stir fry garlic and ginger until fragrant. Then toss in the scallops and fry for 5 minutes.Add in 2 tablespoons of oyster sauce, sliced red peppers, and a dash of black pepper.Done. Luscious,soft delicate, prawn like flavour. luxurious.