Begin by bringing a pot of water to a gentle boil. Add the scallops and let them cook for about 2-3 minutes, just until they turn opaque. Drain and set aside.
In a skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the sliced garlic and sauté for about 30 seconds until fragrant. Then, toss in the red, yellow, and green peppers along with the shiitake mushrooms. Stir-fry for 3-4 minutes until the vegetables are slightly tender yet still vibrant.
In a small bowl, mix together the oyster sauce, soy sauce, Chinese black vinegar, sugar, LAOGANMA Spicy Chili Crisp, and 2 tablespoons of water. In another bowl, combine the cornstarch with a splash of water to create a slurry.
Add the boiled scallops to the skillet with the sautéed vegetables. Pour the sauce over the mixture, stirring gently to coat everything evenly. Let it simmer for a minute, then add the cornstarch slurry, stirring until the sauce thickens slightly.
Remove the skillet from heat. Serve the Szechuan Scallops hot, garnished with fresh herbs if desired, over a bed of rice or noodles for a complete meal.
