We don’t have dried scallops here – ironic – since we are a fishing town – where scallops are sold fresh from the sea and really cheap too. These dried scallops are from Lina – Chloe’s Kai Mah – from last year – I had frozen them and use them only when I make lotus root soup. The other secret I found out on how to make the soup taste good is the pork ribs – one cannot use stewing pork for our chinese soup but pork ribs is a must. Using the pork ribs or riblets – the soup taste extraordinary yummy! try that yourself eh and let me know.