Scallops Marinated in Rice Wine with Coriander

In a wok or large skillet, heat the peanut oil until very hot. Place scallops in with the shell side down and sear the scallops very briefly, i.e. no longer than 20-30 seconds. Remove the scallops and set aside to marinate. For the marinade, mix the soy sauce with the rice wine in a cup. Season with mountain pepper as well as chili to taste, pour over the mussels and let sit for a few minutes. In the meantime, cut the ginger and spring onions into very fine strips and spread over the mussels. Now place the scallops on a steamer insert and cook in a steamer pot or wok over water, covered, for about 4-5 minutes. Remove the finished steamed scallops and arrange on plates (in the dish). Before serving, sprinkle with chopped cilantro greens and drizzle with sesame oil.

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