Start some rice cooking, so it will be done when the scallops are done. If you're using large (sea) scallops, slice them into strips about 1/4 inch thick. If you're using small (bay) scallops, don't bother slicing them.

Rinse and drain the snow peas and remove the strings. Cut the pods into 1-inch lengths.

Heat a small saucepan or skillet, then put in a little butter. Add the ginger and saute for 30 seconds, then add the garlic and saute for another 30 seconds.

Add the wine and fish sauce, and reduce the mixture by half, stirring often. Keep this hot during the next few steps, but stir it so that it doesn't burn.

Heat a skillet large enough to hold the scallops in one layer, and melt the rest of the butter. Over moderately high heat, add the scallops and pepper to taste. Add the snow peas and stir-fry until the peas have change color and the scallops have turned opaque, about 2 minutes. Don't overcook the scallops, just cook them until they've lost their translucent look.

Add the sauce and lime juice to the skillet and stir everything for a few seconds, until well-mixed. Serve immediately.

* Sauteed scallops with snow peas in fish sauce - This is something I invented with what I had around after I bought some scallops on impulse. It's inspired partly by a recipe of Madeline Kamman's and partly by Thai and Chinese recipes, although scallop recipes are rare in my Asian cookbooks. It's not spicy and probably has very little to do with real Thai cooking, but the taste of Nam Pla (Thai fish sauce) is an interesting complement to the scallops. Serve it with rice.

* Nam Pla is available in asian markets or some supermarkets. Substitute soy sauce if you cannot find it. Do not add salt; the Nam Pla is salty enough.