---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SCALLOPS IN SZECHWAN SPICY SAUCE
  Categories: Chinese, Fish
       Yield: 4 servings
  
       4 c  Peanut oil for deep-frying
            -up to 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.
  
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