Combine all the ingredients for the sauce and set aside.
Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the ginger, garlic and spring onions and stir-fry for a few seconds before adding the scallops. Stir-fry for 1 minute until they begin to colour, add the carrots and celery, then pour in the sauce.
Cook for a further 2 minutes, until the vegetables are just tender and everything is coated in a rich glaze. Add the sesame oil and cook for a further 30 seconds. Remove from the heat and serve garnished with a scattering of coriander leaves.