INGREDIENTS:
125 g Dried Scallops (get the best grade you can afford)
30 g Black Moss
90 g Minced Garlic
1 Head Lettuce

SEASONING I:
1/4 tsp Salt
1/4 tsp Sugar
1/4 tsp Chinese Wine ("Hua Diao")

SEASONING II:
1 1/2 Tbsp Oyster Sauce
1/2 tsp Sesame Oil

1. Wash scallops and soak for about 1/2 hour. Reserve the water used for soaking the scallops in.
2. Add one cup of water to the scallops and the water used for soaking. Steam them for about 1 hour. Drain and keep the stock.
3. Place a scallop into a rice bowl nicely.
4. Brown the garlic with 1 Tbsp of peanut oil / corn oil. Slowly drizzle the oil and garlic over the scallops.
5. Add 1/4 cup of scallop stock with Seasoning I mixed with it and steam for another 1/2 hour.
6. prepare a pot of boiling water with 1 tsp salt and oil to parboil the lettuce. Remove lettuce leaves from the water. Drain the water.
7. Cover the bowl of scallops with the serving plate. Overturn the bowl and transfer the scallops onto the plates.
8. Garnish with lettuce on the sides of the heaped scallops.
9. Heat up about 1 tbsp of peanut oil / corn oil and add in 1 Tbsp of Chinese wine before stirring in the remaining scallop stock, Seasoning II and the black moss.
10. Bring to a boil and thicken the gravy with a cornflour-and-water mixture.
11. Pour the gravy over the scallops.
12. Serve.

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