This easy dish is light and cooling - perfect in this unsettled weather. It takes some time to cook, but you only need to check it occasionally to make sure there's enough water so the ingredients braise slowly. 2 fuzzy melons 6 large dried scallops 6 large dried mushrooms Salt Oyster sauce, to taste Cornstarch, to thicken Rinse the scallops and soak in boiling water for at least 15 minutes. Rinse the mushrooms and soak in warm water until soft, then cut into quarters. Peel the melons, then cut in half lengthwise and scrape out seeds. In a large pan, put the scallops and mushrooms and their soaking liquid, then the melons cut side up. Sprinkle very lightly with salt. Add enough water so the liquid in the pan totals approximately 1 .5 cups. Bring to a boil, then turn heat to very low and braise, adding water as necessary. Cook until scallops are soft and have broken up, and melon is tender. Remove pieces of melon to large dish. Stir oyster sauce to taste into the braising liquid. Mix cornstarch with water, and stir into sauce. Cook over low heat for at least one minute, until sauce is slightly thickened. Pour over melon and serve immediately.