Start by rinsing the scallops under cold water. Pat them dry with a paper towel to ensure a nice sear later.
In a large pot, bring water to a gentle boil. Add the scallops and cook for about 2-3 minutes until they are just opaque. Remove them from the water 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.
Add the red, yellow, and green bell peppers along with the shiitake mushrooms to the skillet. Stir-fry for about 3-4 minutes until they start to soften but still retain some crunch.
In a small bowl, mix together the oyster sauce, soy sauce, Chinese black vinegar, sugar, LAOGANMA Spicy Chili Crisp, and 2 tablespoons of water. Stir in the cornstarch until well combined.
Add the boiled scallops to the skillet with the sautéed vegetables. Pour the sauce over the top and gently stir to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly and everything is heated through.
Remove from heat and transfer the Szechuan Scallops to a serving dish. Enjoy them hot, perhaps over a bed of steamed rice or alongside noodles to soak up all that delicious sauce!
