Scallops In Szechwan Spicy Sauce

4 cups peanut oil for deep-frying -- up to

3/4 pound large scallops -- cut in half

the middle

--sauce--

2 dried red chile peppers -- seeded, soaked for -- o 1 in water -- then

and chopped 2 tablespoons light soy sauce

1 pinch sugar

1/2 tablespoon rice wine vinegar

1 tablespoon dry sherry

--final--

2 tablespoons fresh peanut oil

1/2 teaspoon finely grated fresh ginger

2 cloves garlic -- chopped fine

6 green onions -- cut Chinese