Sea Scallops with Szechwan Sauce

An amazing scallop dish with a powerful Szechwan sauce. You should have some sauce left over, but don't worry you will find yourself dunking anything you could find in it, it's that good!

1 -1" piece fresh ginger (peeled and quartered)
4 large garlic cloves (cut into chunks)
2 scallions, cut into pieces
2 TBSP. vegetable oil
1/2- tsp. crushed red pepper flakes
3- TBSP. sugar
4 tsp. japanese soy sauce
3 TBSP. dry white wine
1 tsp. white vinegar
1/2 tsp. sesame oil
13-16 Sea Scallops (cleaned! be sure to peel off the small muscle on the side, it is chewy and tough )

Combine: ginger, garlic, and scallion in food processor, coarsely chop. Leave in food processor for now.
Meanwhile, in a bowl combine red pepper, sugar, soy sauce, ketchup, wine, vinegar, & sesame oil.

Heat vegetable oil to medium heat in a heavy bottomed skillet. Add ginger, garlic, and scallion, turn to low and stir frequently. Do not allow to brown , cook for 1-2 minutes, until strong garlic scent has diminished.
Add your liquid ingredients to the pan while stirring, allow to simmer for an additional 1-2 minutes.

Take your scallops out of the fridge about 20 minutes prior to sautéing to prevent sticking.
Heat sauté pan on high, add oil to lightly cover bottom. Allow to heat to near smoking point.
DRY scallops thoroughly with paper towel, brush with olive oil, and season with S+P.
Add scallops to pan, do not touch/move for 2-3 minutes or until crust forms. Flip and repeat.
If the pan starts to smoke heavily, be sure to turn down the flame.

Do the sauce in advance, and reheat if you want to make dinner a breeze, but be sure to cook the scallops right before serving,