Combine the lime juice with the rice wine and crushed garlic. Marinate the bay scallops for 15 minutes. Set aside.
While the scallops are marinating, grate the ginger, slice the spring onions and mushrooms, and dice the red pepper. Heat the sesame oil in a hot wok or large skillet until almost smoking.
To the wok, add the ginger, spring onions, mushrooms and red pepper. Stir-fry for about 3 minutes, until the ginger has become fragrant. Add the scallops and marinade. Continue stir-frying for another 3 minutes, until scallops have become opaque, mixing the wok ingredients together well. Add the soy sauce; mix thoroughly. Pepper to taste.
Make a slurry of the corn starch and water. Drizzle the slurry into the wok. Cook for another minute or two or until the sauce has thickened and become smooth.
Serve immediately with steamed white rice.
