Scallops In Szechwan Spicy Sauce -

5 c

3/4 lb Large scallops, cut in half

-through the middle --SAUCE-- 2 ea Dried red chile peppers,

-seeded, soaked for one -hour in water, then -drained and chopped 2 tb Light soy sauce

1 pn Sugar

1/2 tb Rice wine vinegar

1 tb Dry sherry

--FINAL-- 2 tb Fresh peanut oil

1/2 ts Finely grated fresh ginger

2 ea Cloves garlic, chopped fine

6 ea Green onions, cut chinese

-style Heat deep frying oil to 360 degrees and deep-fry the scallops for just a few minutes. Drain and set aside. Mix the ingredients for the sauce and set aside. Heat a wok and add the oil, ginger, and garlic and chow for a moment. Add the green onions and the scallops. Toss for a few seconds and add the sauce mixture. Stir fry until all is hot and serve immediately.