Ginger Scallops with Chinese Greens from Ken Hom's Hot Wok by Ken Hom

Ingredients

• 2 tablespoons finely chopped spring onions
• 450 g (1 lb) scallops, including the corals
• 1½ tablespoons finely chopped fresh root ginger
• 1 tablespoon finely chopped garlic
• 750 g (1¾ lb) Chinese greens, such as Chinese flowering cabbage or bok choy
• 2 tablespoons groundnut oil
• 2 tablespoons thinly sliced garlic
• ½ teaspoon freshly ground white pepper
• ½ teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons light soy sauce
• 1 tablespoon Shaoxing rice wine or dry sherry
• 2 teaspoons sesame oil