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1
Heat Sichuan peppercorns in a small pan over high heat. Shake the pan every 20 seconds or so to toast, about 2-3 minutes. Remove to a mortar and pestle and grind fine (see photo). Combine with black pepper, salt, and cornstarch.
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2
Rinse scallops. If they came in a plastic container, return them to the container, otherwise place them in a new lidded container. Add the spice mixture. Gently shake to coat well. Return to fridge while preparing other ingredients.
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3
In a small bowl, combine water, oyster sauce, and chili black bean sauce. Set aside.
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4
Over high heat, heat a cast iron skillet (I prefer this to a wok because it's easier to evenly sear the scallops). When hot, add just enough oil to coat bottom of the pan. Add scallops and cook until golden on both sides, about 1 1/2 - 2 minutes per side. Remove to separate plate.
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5
Add more oil to skillet. Again, just to coat the bottom. Add vegetable and cook until asparagus just begins to change color, about 1 minute. Add sauce and bring to a fierce boil. Cook just until asparagus is almost done, about 2 minutes, but check after 1 minute to gauge where they are. Quickly add the dissolved cornstarch and stir until sauce has thickened, another 15-20 seconds. Remove to serving plate and top with scallops. Serve immediately.
