Ingredients:
1 fuzzy melon, scrape skin lightly with spoon
6 whole dried scallops, soak for at least an hour
1 egg white, lightly beaten
¼ cup chicken stock
1 tsp. cornstarch, mix with a little water
Steaming tray
Method:
1. Cut fuzzy melon into 1¼-inch thickness across in rounds. Use a teaspoon and gently scoop the surface in the middle to remove the seeds. It should be deep enough for the whole scallops to sit on top.
2. Heat a steamer rack with water to a rolling boil. Remove the dried scallops and place in a bowl and place in the steaming tray. Do the same with the melon rounds. Steam for 20-25 minutes to cook the dried scallops and melons. Remove and set aside.
3. Arrange the cooked melon on the dish and place each rounds with a cooked scallop.
3. Heat a frying pan with a teaspoon of oil over medium heat. Add the cornstarch and enough chicken stock to make a white sauce. Bring to a light boil and stir in the egg white and cook for 1 minute. Remove and spoon sauce over melon. Serve immediately with rice.
