I ate this Peking preparation for the first time in the Peking Garden Restaurant in Kowloon, Hong Kong, and the chef was good enough to share it with me.
Place shrimp on a chopping board. Using the cleaver, chop into a paste. Place in the mixing bowl with the stuffing; mix with chopsticks or wooden spoon in one direction until all are blended thoroughly. Refrigerate for 2 hours.
Slice scallops into halves through the thickness, creating 2 medallions. Divide shrimp stuffing into 10 equal portions. Sprinkle cornst