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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