1/4 c Chicken stock 2 tb Soy sauce 1 tb Chinese rice wine -=OR=- Dry sherry 1 tb Brown sugar 1 ts Cornstarch 3 tb Peanut or corn oil - (or more if needed) 1/2 ts Salt 2 ts Fresh peeled ginger, minced 2 ts Fresh peeled garlic, minced 2 Green onions; chopped 2 ts Chili paste with garlic 1 Cucumber; peeled -cut into 1/2" thick pieces 1 tb Red wine vinegar 1 ts Sesame oil 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. Makes 4 servings as the main entree or up to 8 as part of a multicourse Chinese menu.