- Soak dried scallops in warm water until softened. Then, tear them into thin strips. In a wok or steamer, steam scallops over high heat for 15 mins.
- Crack two large eggs into a bowl. Add water, sesame oil and salt. Whisk and pour into a steam-proof dish. Sprinkle ⅓ of the steamed scallops into the egg mixture.
- In the wok or steamer, steam the egg mixture on high heat for 3 mins. Then, turn off the heat and let it sit for 20 mins. Do not remove the lid.
- Carefully remove the steamed egg. Sprinkle the remaining steamed scallops on top and garnish with spring onions. Serve hot with steamed rice.