1 lb. sea scallops
1/4 tsp. salt
1 egg white
2 tsp. oil
2 tsp. cornstarch
1 1/2 cups water
3 tbsp. soy sauce
1 tbsp. sesame oil
2 tbsp. rice wine
2 tbsp. sugar
1/4 tsp. white pepper
2 tbsp. cornstarch
1/4 red onion, thinly sliced
4-5 cloves garlic, minced
1 tbsp. fresh ginger, minced
2 scallions, chopped
3 Fresno or red Jalapeno chiles, seeded and julienned
1 small green bell pepper, seeded and julienned (or, 1 bunch thin asparagus, trimmed and cut into 2" sections)
1/4 cup chopped fresh cilantro
1 tbsp. Chinese chile sauce (preferably a Kangshan Chili Sauce from S. Taiwan)
1/2 cup cornstarch
2 cups vegetable oil
1. Rinse scallops and pat dry with paper towels. Place them in a bowl and combine with the marinade ingredients. Cover and refrigerate 1-2 hours.
2. Combine all the sauce ingredients into a measuring cup or bowl. Set aside.
3. Place 1/2 cup of cornstarch on a plate or shallow dish. Remove the scallops from the marinade and coat lightly in the cornstarch.
3. In a wok or large saute pan, heat the 2 cups of oil over high heat until quite hot. Add the scallops (do not overcrowd - cook in 2 batches if necessary) and fry about 3 minutes or until they are lightly browned. Remove to a paper towel-lined dish to drain.
4. Pour out all but about 2 tsp. of oil in the pan and return to the stove over medium-high heat. Add the red onion, garlic, ginger, red chiles and green bell peppers to the pan and saute for a few seconds, then stir in 1 tbsp. of Chinese chile sauce. Stir-fry until the vegetables are crisp-tender, about 1 minute.
5. Add the sauce to the veggies and bring to a boil. Cook briefly over high heat until the sauce has thickened. Add the scallops, give a quick stir, then remove the pan from the heat.
6. Plate the scallops on a serving dish and garnish with fresh cilantro.