- Place scallops into a bowl and mix well with marinade.
- Prepare a steamer over high heat. Steam taro for 45 mins. Remove and mash while still hot. Add seasoning mix and combine well.
- Divide the mashed taro into 10 equal portions. Put a scallop in the middle of the mashed taro and form them into round cakes. Coat taro cakes with corn starch.
- Deep fry taro cakes in heated oil until golden brown and serve.