Ingredients: 3/4 pound fresh bay scallops 2 tablespoons Soy Sauce 2 tablespoons dry white wine 4 teaspoons cornstarch 1/2 teaspoon sugar 3 small dried whole red chili peppers 1 tablespoon vegetable oil 1 medium onion, cut into 1-inch pieces 2 teaspoons slivered fresh ginger root 1/2 pound fresh snow peas, trimmed and cut diagonally in half 1-1/2 teaspoons sesame oil Instructions Directions: Sear scallops in a hot pan brushed with oil, just 1-2 minutes per side. Combine soy sauce, wine, cornstarch, sugar and 3/4 cup water. Cut each chili pepper open lengthwise, being careful not to cut all the way through. Heat vegetable oil in hot wok or large skillet over medium heat; add chilies and stir-fry 30 seconds. Remove chilies. Heat chili oil over high heat. Add onion and ginger; stir-fry 1 minute. Add snow peas; stir-fry 2 minutes longer. Add scallops, chilies and soy sauce mixture; cook and stir until sauce boils and thickens. Remove from heat and stir in sesame oil. Serve immediately.