1 lb Large scallops
- cut into 1-in 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
-=OR=- Dry sherry
1 tb Brown sugar
1 ts Cornstarch
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
-cut into 1/2″ thick pieces
1 tb Red wine vinegar
1 ts Sesame oil

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 multicourse Chinese menu.