For sauce: 1/3 cup orange juice 1/4 cup rice wine 1 Tablespoon gf hoisin sauce 1 Tablespoon gf catsup 1 teaspoon sugar 1 Tablespoon dark sesame oil 1 Tablespoon red wine vinegar 1 Tablespoon corn starch 1 teaspoon Asian chile sauce 1/4 teaspoon peppercorns, ground 1/3 cup whole dried chiles, seeded and chopped
Cut scallions diagonally into 1" pieces. Combine tomatoes and scallions in a bowl and refrigerate.
In a small bowl, combine garlic and ginger; refrigerate.
In another small bowl, combine sauce ingredients; stir and refrigerate.
Place a wok over highest heat. When wok is very hot add 2 tablespoons oil and roll wok around so oil covers as much of wok interior as possible. When oil gives off a wisp of smoke, add scallops. Stir and toss until scallops lose their raw color, about 2 minutes, then remove from wok onto a plate.
Return wok to highest heat and add remaining tablespoon of oil. Add seasonings, stir for 5 seconds, then add vegetables. Stir and toss vegetables for about 2 minutes. Stir in sauce and return scallops to wok. Add peanuts and adjust seasonings.