1. Rinse scallops in cold water, drain well in a colander and pat dry with paper towels. Cut each scallop lengthwise in half to make coins. Mix together in a medium bowl, 2 Tbsp. cornstarch, 1 tsp. soy sauce, 1 tsp. cooking wine or dry sherry, 1 tsp. sesame oil and 1 tsp. sugar. Add scallops and gently mix to combine; set aside.
2. In a small bowl, mix together the remaining cornstarch, soy sauce, rice cooking wine, sesame oil, sugar, chicken broth, oyster sauce and salt. Set aside.
3. Add 1 Tbsp. of the canola oil into the scallop mixture and mix well. Heat a 14-in. flat bottomed wok or skillet over high heat until hot but not smoking. Swirl 1 Tbsp. of the canola oil over the wok and add the scallops, spreading them onto the wok. Cook undisturbed 1 to 2 mins. until they start to brown, then stir-fry using a metal spatula for a further 1 to 2 mins. until the scallops are firm and slightly brown. Remove and set aside on a warm plate.
4. Wash the wok and dry completely. Heat the wok over high heat and add the remaining canola oil. When hot, add the ginger and garlic and stir fry for 10 sec. Add the bell peppers, snow peas and green onions and stir-fry 2 to 3 mins. or until the peppers start to soften. Mix the sauce mixture again and swirl into the wok. Add the scallops and any collected juices and stir-fry for another 1 to 2 mins. or until the sauce has thickened and the scallops are just cooked through. Transfer to a warm serving platter.
*Note: One of the secrets to stirfrying scallops easily is to lightly toss them with a little canola oil before adding them to the hot wok. This technique can be done with beef and chicken as well which prevents it from sticking to the hot wok or skillet.