Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         large scallops -- cut into 1-in
                        -- pieces
                        -----scallop marinade-----
   1      tablespoon    dry vermouth
     1/2  teaspoon      sugar
   2      teaspoons     cornstarch
   1      teaspoon      sesame oil
                        -----sauce mixture-----
     1/4  cup           chicken stock
   2      tablespoons   soy sauce
   1      tablespoon    Chinese rice wine -- =or=- dry sherry
   1      tablespoon    brown sugar
   1      teaspoon      cornstarch
   3      tablespoons   peanut or corn oil -- (or more if needed)
     1/2  teaspoon      salt
   2      teaspoons     fresh peeled ginger -- minced
   2      teaspoons     fresh peeled garlic -- minced
   2                    green onions -- chopped
   2      teaspoons     chili paste with garlic
   1                    cucumber -- peeled
                        into 1/2" thick pieces
   1      tablespoon    red wine vinegar
   1      teaspoon      sesame oil

Preparation:

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. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK