Pick through the scallops and remove the tough muscles. Drain on kitchen paper and pat dry.
Heat a wok or large frying pan over a high heat until it is hot. Swirl in the groundnut oil and, when it is very hot and slightly smoking, toss in the ginger and garlic and stir-fry for 10 seconds. Immediately toss in the scallops and stir-fry them for 2 minutes. Then spoon in the rice wine, prawn paste, sugar, salt and pepper. Continue to stir-fry for 3 minutes, until the scallops are firm and cooked through. Now toss in the spring onions and sesame oil and continue to stir-fry for another minute. Serve at once with plain rice.
© 1998 Ken Hom. All rights reserved.