In a medium bowl, combine soy sauce, rice wine vinegar, Teriyaki sauce, sesame oil, ginger and garlic. Add scallops and stir well. Marinate in the refrigerator for 20 minutes, stirring once.
Heat oil for deep-frying to 375° F. Remove the scallops from the marinade, draining as you lift them. Dredge in flour. Dip in egg. Coat lightly with crumbs. Deep-fry until golden brown, about 3 minutes.
Contributed by Joyce Taylor MM2