In a mixing bowl combine the soya sauce, oyster sauce, sherry and Worcestershire sauce.
Wash the scallops and pat dry.
Dust with the flour.
In a wok or large skillet heat the oil, saute the garlic, ginger and red chilies for 30 seconds.
Add the scallops and cook for 2 minutes.
Pour in the sauce, reduce heat and cook until most of the liquid has evaporated.
Serve at once.