1 lb Large scallops

           - cut into 1-in pieces
------------------------------SCALLOP MARINADE------------------------------
      1 tb Dry vermouth

    1/2 ts Sugar

      2 ts Cornstarch

      1 ts Sesame oil

-------------------------------SAUCE MIXTURE-------------------------------
    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.