Combine sauce ingredients and reserve.
Cut scallops in half at the waist.
Heat oil to 375
Fry scallops for 90 seconds, reserve.
Drain almost all the oil from the oil pan.
Turn heat to high.
When smoking, add the ginger, garlic, dried chiles and cloud ears.
Stir and add the peppers and water chestnuts.
Cook for a few minutes.
Add scallops and cook for a minute or so, stirring carefully.
Make a well in the scallop mixture.
Pour the sauce in the well in the scallop mixture.
Cook until sauce thickens and bubbles, sprinkle with scallions and serve.