Cut the Chinese cabbage in half lengthwise and slice thinly. Place in a bowl, add 1/4 tsp salt, and massage. Let sit for 10 minutes, then squeeze out excess water. Mince the green onion and julienne the ginger.

Cut the scallops into quarters.

In a bowl, mix the ☆ seasonings, ginger, and green onion. Add the cabbage and scallops, then toss to combine. Transfer to a serving dish.