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