scallops. Rinse and wipe dry. Marinate for 10 minutes. Bring a
suitable amount of water to the boil. Add rice vinegar and scallops.
Scald and dish up. Drain and scald in warm oil. Soak
broccoli n lightly salted water for 10 minutes. Cut into florets.
Cut carrot into round slices. Bring simmering ingredients to the
boil. Simmer broccoli and carrot until cooked. Arrange carrot slices
around plate. Heat wok.
Sauté ginger slices and garlic with 2 tbsp of oil until fragrant.
Discard garlic and ginger. Add scallops. Sizzle wine. Add broccoli.
Stir in sauce. Serve.