3 soft bean curd (tofu)
3 black mushrooms (cut into halves)
3 scallops
1-1/2 tbsp finely diced Chinese ham
1 cilantro

Seasoning for scallop:
1 slice ginger
1/4 tsp sugar
1/4 tsp sherry

Thickening
dash of sesame oil
dash of pepper
1/4 tsp sugar 
1/6 tsp salt
3/4 cup chicken broth
1-1/4 tsp corn starch

1. Soak and remove stems of black mushrooms.  Squeeze out excess water and dice. 

2. Wash and soak scallops in enough cold water for 2 hour.  Steam with seasoning for 40 minutes. Tear into tiny strips.

3. Parboil bean curd into boiling water for 5 minutes.  Drain well.  Cool aside.

4. Divide each bean curd into 2 layers, upper layer thiner than the lower layer.  Line thicker layer on a bowl.  Cut a hole in center.

5. Stuff mixed scallop, ham and black mushrooms in center of bean curds.  Cover with thin layer of bean curds.  Steam over low heat for 7 minutes.

6. Heat up 1 tbsp of oil in frying pan or wok.  Pour in thickening.  Bring to boil.  Pour on top of steamed bean curds. Sprinkle with cilantro.  Serve with spoon.