1 lb. scallops
1 sm. green pepper, cut into strips
1 lg. onion or 1 bunch scallions with tops, chopped
3 cloves garlic, chopped
1 tsp. minced ginger
4 tbsp. sesame oil
1/4 c. white wine or Chinese cooking wine
1 tsp. cornstarch
1/2 tsp. sugar
4 tbsp. teriyaki sauce
Sprinkle crushed red pepper (opt.)
3 tbsp. water (if needed)

Rinse and drain scallops. Blend wine, cornstarch, teriyaki sauce, and sugar in a bowl. Set aside. Heat oil in a large pan over high heat. Stir fry garlic and ginger for 1 minute. Add onions, green pepper, stir fry for 3 to 4 minutes. Add in scallops, stir fry for 1 to 2 minutes. Add cornstarch liquid. Mix everything, let mixture boil until thickens, about 1 minute. Add water if necessary. Sprinkle crushed pepper to taste. Serve over rice.