Wok-Fried Scallops with Pak Choy & Peanut Sauce

Wok-frying imparts a slightly smoky taste to a lot of food – it’s the high heat that does it. Scallops especially improve with this method (or with char-grilling), but you can also smoke them as in the venison recipe, taking care to not overcook them. Scallops are always best eaten rare in the middle. If you can’t find pak choy use any Chinese green or finely shredded savoy cabbage.