Instructions: 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 (about 3 to 5 minutes). See "How-to Section".

NOTE: Use sea scallops, not bay scallops, for this dish.

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