Here's how to make the dish:
1. soak about 1 tablespoon dried scallops (not whole) about 4 hours
2. after soaking, place the scallops in a glass bowl with a thin slice of ginger and steam for about 30 minutes
3. after steaming, discard the ginger slice and let the scallops cool completely then shred them
4. whisk 4 egg whites with 1/4 cup low fat milk and 2 tablespoons chicken stock or soaking liquid
5. season the whisked egg whites with a large pinch of salt and several shakes of the pepper mill (or to taste)
6. fold in the steamed, shredded scallops (reserve some as topping)
7. heat a frying pan (with at least 2 tablespoons of canola oil). stir fry the egg whites with scallops until just cooked (stir constantly)
8. do not overcook. when the whites are just about cooked, transfer immediately to a serving plate and top with reserved shredded scallops.
