Sizzling sichuan scallops

1. Pat dry the scallops.
2. In a bowl, toss scallops with the marinade; set aside for 30 minutes.
3. In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar and cornstarch; set aside.
4. Preheat the wok over medium-high heat.
5. Add 2 tablespoons of the oil and half the salt.
6. Add dry scallops to the hot oil, stir-fry for about 1 minute.
7. When the scallops begin to feel firm to the touch, remove from the wok; set aside.
8. Reheat the wok. Add 1 tablespoon oil. Add the ginger, garlic, remaining salt, green onions, and chili paste; cook gently for 15 seconds.
9. Turn heat to high; toss in cucumbers.
10. Stir-fryi for 30 seconds.
11. Add the sauce mixture and stir quickly to thicken.
12. Return the scallops to the wok, add the vinegar and sesame oil; quickly toss for a few seconds to reheat.
13. Place the cast iron platter on a burner over high heat for 5 to 10 minutes or place in a very hot oven.
14. Sprinkle a few drops of water to test the heat.
15. It should bubble and sizzle.
16. Put a heatproof trivet on the dining table.
17. Carefully place the hot sizzling platter on top of the trivet.
18. 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.
19. Serve hot. Makes 4 servings as the main entree or up to 8 as part of a multi course chinese menu.