Dried scallops (compoy) form the basis of many popular dishes in formal Chinese banquets. One of the most famous of these dishes, scallops with turnip balls, is prepared as follows.
1. Wash the scallops (2 oz.) in warm water and then soak them with 1/2C. boiling water and cover for about 2 hours. Steam another hour. When soft, shred the scallops by hand.
2. Cut turnips into 30 or 40 small balls with a long-handled melon ball scoop. Boil in water for about 15 minutes. When the balls become transparent, drain and soak in cold water.
3. Heat 4 T. oil in frying pan, add one slice of ginger, a sprig of green onion and the scallops. Stir-fry for a few seconds, then add 2 C. of water (or stock soup), turnip balls and water in which the scallops soaked. Add 1 t. salt and cook for about 5 minutes. Stir in cornstarch paste (add 1 T. cornstarch to 2 T. water), until thickened and blended. Pour into deep dish and serve.
Note: Turnip balls can be replaced by white gourd balls (in summer). The dish will be more attractive if several carrot balls are added. If scallop is not available, then use dried large shrimp or dried meat of the mussel.
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