Sizzling Sichuan Scallops

Directions

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.