2 Tablespoons peanut oil 1 teaspoon minced garlic 1 inch peeled and chopped ginger 1 Tablespoon black bean sauce 1 lb sea scallops, cut into bite-size pieces 1 teaspoon gf soy sauce 1 teaspoon rice wine 1 teaspoon sugar 2 red Thai chilies, minced or 3 dried red peppers, chopped 1 Tablespoon chopped scallions
Place a wok or large heavy skillet over high heat. When hot, add oil. When hot add garlic and ginger and toss and cook for 1 minute or until fragrant. Mix in black bean sauce, soy sauce, wine, sugar and chili peppers. Add scallops and reduce heat to simmer. Simmer for 2 minutes, tossing to coat scallops. Add scallion, toss to blend and serve immediately.