Stir-Fried Scallops in Garlic Sauce

1-1/2 pounds sea scallops
1-1/2 tablespoons peanut oil
1 scallion, cut into 1-inch lengths
2 garlic cloves, crushed
1 tablespoon minced fresh ginger
1 tablespoon cornstarch, dissolved in 1/2 cup water

1. Rinse and drain the scallops; pat dry on paper towels. Remove the small tough muscle on the side of each scallop. If the scallops are large, slice crosswise in half.

2. Heat the oil in a wok or large heavy skillet. Add the scallops and stir-fry over high heat for 1 minute. Add the scallion, garlic and ginger; stir-fry for 2 minutes. Stir the cornstarch mixture and add to the wok. Stir-fry until the sauce is thick and translucent, about 3 minutes.