1 pound fresh bay scallops
2 tablespoons Oils of Aloha Macadamia Nut oil
1 teaspoon cornstarch
1 tablespoon chopped Chinese parsley
1 tablespoon thinly sliced green onions
1/2 tablespoon minced fresh ginger
1 clove garlic, minced
2 tablespoons soy sauce
Hot cooked rice

Combine scallops, 1 tablespoon of the oil and cornstarch; toss gently. Place scallops on a steaming rack. Combine Chinese parsley, green onions and ginger; sprinkle over scallops. Place steaming rack over boiling water, cover and steam 5 minutes. Remove scallops to a serving platter. In a small skillet saute garlic in the remaining 1 tablespoon of the oil until lightly browned. Stir in soy sauce and pour mixture over scallops. Serve immediately with hot rice.