Dust the scallops with the five spice and salt. Heat the groundnut oil in a wok or large frying pan, add the scallops and cook for 2-3 minutes. Remove and put to one side. Add the garlic, ginger, rice wine, soy sauce and sesame seed oil. Return the scallops to the pan along with the baby leaf and cook for a further 30 seconds to 1 minute until leaves are wilted. Serve immediately. NOTES : A Chinese style stir-fry dish.