2 tablespoons olive oil
1 large onion, sliced
1/2 teaspoon chopped fresh ginger root
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried minced onion
1 teaspoon dried serrano pepper
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1/2 teaspoon dried marjoram
Heat olive oil in a large skillet over medium heat. Saute onion and ginger in olive oil until tender. Stir in garlic and salt. Cook about 5 minutes, stirring frequently.
Add bay scallops and cook, stirring, for 2 minutes. Pour in vegetable oil, reduce heat, cover, and simmer for 5 minutes. Sprinkle with fresh ginger and garlic.
Return bay scallops to pan and lightly brown with olive oil. Add salt, pepper, parsley, oregano, basil and marjoram. Heat through.