Sizzling Sichuan Scallops

• 1 pound scallops
• 1/4 cup chicken broth
• 2 tablespoons soy sauce, tamari
• 1 tablespoon rice wine
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch
• 3 tablespoons peanut oil
• 1/2 teaspoon salt
• 2 teaspoons ginger minced
• 2 each scallions, spring or green onions
• 1 each cucumbers peeled
• 1 tablespoon red wine vinegar
• 1 teaspoon sesame oil

1. PAT DRY THE SCALLOPS.
2. In a bowl, toss scallops with the marinade; set aside for 30 minutes.
3. In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar and cornstarch; set aside.
4. Preheat the wok over medium-high heat.
5. Add 2 tablespoons of the oil and half the salt.
6. Add dry scallops to the hot oil, stir-fry for about 1 minute.
7. When the scallops begin to feel firm to the touch, remove from the wok; set aside.
8. Reheat the wok.
9. Add 1 tablespoon oil.
10. Add the ginger, garlic, remaining salt, green onions, and chili paste; cook gently for 15 seconds.
11. Turn heat to high; toss in cucumbers.
12. Stir-fry for 30 seconds.
13. Add the sauce mixture and stir quickly to thicken.
14. Return the scallops to the wok, add the vinegar and sesame oil; quickly toss for a few seconds to reheat.
15. Place the cast iron platter on a burner over high heat for 5 to 10 minutes or place in a very hot oven.
16. Sprinkle a few drops of water to test the heat.
17. It should bubble and sizzle.
18. Put a heatproof trivet on the dining table.
19. Carefully place the hot sizzling platter on top of the trivet.
20. 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.
21. Serve hot.

scallops, chicken broth, soy sauce, rice wine, brown sugar, cornstarch, peanut oil, salt, ginger, scallions, cucumbers, red wine vinegar, sesame oil

Taken from recipeland.com/recipe/v/sizzling-sichuan-scallops-45591 (may not work)