1 pound of sea scallops Sherry to cover 1/4 cup of onion 1 - 2 slices of fresh ginger root 1/2 teaspoon of salt 1/2 cup of smoked ham 1 teaspoon of sugar
Cut each scallop in half. Add sherry and let stand 15 minutes, turning occasionally. Drain, discarding marinade. Arrange scallop sections on a heatproof dish. Mince onion and ginger root and sprinkle over scallops. Then season with salt. Shred ham and arrange on top; sprinkle with sugar. Steam until done (about 3 to 5 minutes). From Thousand Recipes Chinese Cookbook
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