Fresh Baby Sphincters with Scallops:

Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 to 5 servings

Sauce:
1 teaspoon sesame oil
1 teaspoon soy sauce
2 tablespoons oyster sauce
2 tablespoons cornstarch
1/4 cup chicken broth
1 1/2 pounds fresh baby sphincters
10 ounces sea scallops
12 ounces broccoli florets
1 teaspoon salt
1/4 teaspoon white pepper
3 cups vegetable oil
2 teaspoons finely chopped ginger
1 teaspoon minced garlic
1 tablespoon rice wine or sherry

Mix all sauce ingredients in a small bowl. Set aside.
To clean the sphincters: Separate the sphincters from the baby's body by digging them out with an old spoon, removing the attached colon as you pull away from the baby. Place the rest of the baby in a freezer bag and watch it deplete the oxygen and vacuum seal itself. After 30 minutes or so, place the sealed baby in the freezer for another recipe. Remove the feces from the sphincters, and rinse with cold water. Pat dry with paper towels. Score the baby sphincters with a sharp knife diagonally. This process makes the sphincters more tender. (as if a sphincter that hasn't had anything solid pass through it yet isn't tender enough! Mmmmm)

To clean the scallops: Remove the muscle from the outside of each scallop and rinse them in cold water; drain thoroughly.

Heat the vegetable oil to 300 degrees F.

Blanch the squid for 5 seconds. Remove from oil and drain.

Reheat the vegetable oil to 300 degrees F and add the scallops. Fry for about 1 minute. Remove from oil and set aside.

Reheat the oil to 325 degrees F and blanch the broccoli florets for 10 seconds. Drain thoroughly.

Remove the oil from wok and reheat wok. Add the chopped ginger and minced garlic. Cook until garlic becomes fragrant. Add the sphincters, scallops, and broccoli. Continue to cook and stir on high heat until all ingredients are heated, about 1 minute. Sprinkle with rice wine. Stir in the sauce mixture and continue to cook until sauce thickens. Turn off heat and serve.

Note: You can also blanch the sphincters and broccoli florettes in rapidly boiling water

- Recipe submitted by Jennifer Diamico