The Mai-Kai recipe I posted above, I found when I was working on recipes that just called for "scallops". Today I am working on recipes that call for "Bay" scallops and I found another recipe from the Mai-Kai restaurant that is completely different. This one calls for mushrooms (for mushroom lovers like myself lol) So, I thought I would share it also.
Mai-Kai Scallops Singapore
2 TB. peanut oil
10 ozs. bay scallops, well drained
1" cube of ginger root, peeled and fine-chopped
8 large mushrooms, sliced into thirds
2 TB. sherry
1/2 cup chicken broth
1 TB. oyster sauce
1 scallion with top,cut into 2" pieces and shredded into thin strips
1 TB. cornstarch
2 TB. cold water
1. In a wok or large skillet over medium-high heat, add peanut oil. When hot, stir in scallops and ginger. Add mushrooms and sherry, and stir briskly. Stir in chicken broth and oyster sauce. Cover and simmer about 30 seconds. Stir in scallions. In a small bowl or cup, mix together cornstarch and water. Stir into wok mix and cook for 10 to 15 seconds to thicken slightly. If thicker sauce is desired, add 1/2 TB. cornstarch mixed with 1 TB. water. Remove from heat and serve immediately.
Source: Sun Sentinal - 8/92 - Chef Gerhard Groemmer- Mai-Kai -Ft. Lauderdale, Florida