1⁄4 Cup (4 tbs) (Alter Quantity As Per Requirement)
1⁄4 Cup (4 tbs)
Ginger root slices
1⁄2 Cup (8 tbs)
1. Cut each scallop in half. Add sherry and let stand 15 minutes, turning occasionally. Drain, discarding marinade. Arrange scallop sections on a heatproof dish.
2. Mince onion and ginger root and sprinkle over scallops. Then season with salt. Shred ham and arrange on top; sprinkle with sugar.
3. Steam until done