Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      grated ginger root
   1      teaspoon      sherry
   2      teaspoons     minced garlic
   2      teaspoons     soy sauce
   2      teaspoons     chili oil
   2      teaspoons     grated lemon zest
     1/4  teaspoon      Chinese 5-spice powder
   2      teaspoons     minced cilantro
   2      teaspoons     lemon juice
   1      teaspoon      rice vinegar
   6      cups          chicken broth -- preferably low-sodiu
   3      large         mushrooms -- thinly sliced
   1      teaspoon      cornstarch mixed with 1 tsp. cold water
                        oil
                        Scallop Dumplings
   2      small         green onions -- thinly sliced
   1      teaspoon      sesame oil
   1      slice         white bread
     1/2  teaspoon      grated ginger root
     1/2  pound         bay or sea scallops
                        salt -- optional

Preparation:

Combine ginger, Sherry, garlic, soy sauce, chili oil, lemon zest, 5-spice powder, cilantro, lemon juice, rice vinegar, and chicken broth in a 2-quart pot. Simmer, covered, for 15 minutes. Stir in cornstarch mixture. Strain soup. Heat oil in small skillet over medium-high heat. Add mushrooms and saute about 4 minutes, stirring often. Add to soup. (Soup can be made ahead to this point and refrigerated for 1 day, or frozen up to 3 months.) Before serving, drop Scallop Dumplings into the boiling soup. Cook 1 minute. Garnish with sliced green onions. Adjust seasonings to taste. Serve hot. {large Scallop Dumplings} Combine sesame oil, bread, ginger, and scallops in food processor fitted with metal blade. Season to taste with salt, if desired. Process until just pureed. Do not overprocess. Dip melon baller into cold water and scoop out about 16 (1-inch) dumplings. (Can be made several hours ahead and kept at room temperature.) (Note: Not having a melon baller, I just used 2 small spoons to form dumplings.)