2 lb fresh Ocean Scallops
2 tablespoon Extra Virgin Oil
5 Garlic cloves (chopped)
3 Kaffir lime leaves
1/2 c Straw mushrooms
1/4 c shredded bamboo shoots
5 tablespoon oyster sauce
3 tbs merlot wine
3 red chillies sliced seeds removed
15 fresh basil leaves
2 c chopped cabbage
Chop garlic. Cut lime leaves into strips. Slice chile peppers. Rinse and score scallops diagonally. Heat oil. Add garlic and lime leaves. Add scallops, mushrooms, bamboo shoots, oyster sauce, and red chile peppers; stir fry for five minutes or until scallops are done. Mix in basil and serve on a bed of chopped cabbage.