Serves:

Ingredients:

1 lb Large scallops, cut into
3 tb Peanut or corn oil
(or more if needed)
1/2 ts Salt
2 ts Fresh peeled ginger, minced
2 ts Fresh peeled garlic, minced
2 Green onions, chopped
2 ts Chili paste with garlic
1 Cucumber, peeled and cut
into 1/2" thick pieces
1 tb Red wine vinegar
1 ts Cornstarch
1 tb Brown sugar
=OR=- Dry sherry
1-inch pieces
--------- SCALLOP MARINADE ---------
1 tb Dry vermouth
1/2 ts Sugar
2 ts Cornstarch
1 ts Sesame oil
--------- SAUCE MIXTURE ---------
1/4 c Chicken stock
2 tb Soy sauce
1 tb Chinese rice wine
1 ts Sesame oil

Method:

PAT DRY THE SCALLOPS.
In a bowl, toss scallops with the marinade; set aside for 30 minutes.
In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar and cornstarch; set aside.
Preheat the wok over medium-high heat.
Add 2 tablespoons of the oil and half the salt.
Add dry scallops to the hot oil, stir-fry for about 1 minute.
When the scallops begin to feel firm to the touch, remove from the wok; set aside.
Reheat the wok.
Add 1 tablespoon oil.
Add the ginger, garlic, remaining salt, green onions, and chili paste; cook gently for 15 seconds.
Turn heat to high; toss in cucumbers.
Stir-fry for 30 seconds.
Add the sauce mixture and stir quickly to thicken.
Return the scallops to the wok, add the vinegar and sesame oil; quickly toss for a few seconds to reheat.
Place the cast iron platter on a burner over high heat for 5 to 10 minutes or place in a very hot oven.
Sprinkle a few drops of water to test the heat.
It should bubble and sizzle.
Put a heatproof trivet on the dining table.
Carefully place the hot sizzling platter on top of the trivet.
As soon as the scallops are finished, transfer the scallops to a plate and quickly pour the mixture onto the hot platter and listen to it sizzle.
Serve hot.
Makes 4 servings as the main entree or up to 8 as part of a multi course Chinese menu.