1 lb. bay scallops
4 tbsp. cornstarch
6 c. chicken stock
2 slices of fresh ginger (quarter size)
4 tbsp. brandy
1/2 tsp. salt
1 1/2 c. shredded Chinese cabbage
1/2 tsp. sesame oil
2 tbsp. scallions
1/4 c. shredded ham
1/4 c. sliced fresh mushrooms

Dredge scallps in cornstarch; heat chicken broth, ginger, brandy and salt. Bring to a boil; add the cabbage; reduce heat and simmer for 2 minutes, uncovered. Add the scallops and boil until bubbly. Remove from heat and whisk in the sesame oil. Cover and let sit for two minutes. Pour it in a tureen and garnish with ham, scallions and mushrooms.