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TO MAKE THE WONTONS:
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Place the scallops in a food processor.
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Blend the scallops into a coarse puree.
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Blend in half of the egg yolk (discard the remaining yolk).
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Transfer the scallop puree to a medium bowl.
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Stir the shrimp, cabbage, 1 tablespoon of soy sauce, 1 teaspoon rice wine, 1/4 teaspoon sesame oil, oyster sauce, 1 teaspoon ginger, red pepper flakes,(if using) and garlic into the scallop puree.
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Lightly dust a baking sheet with cornstarch.
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Place one wonton wrapper on a flat surface and place a generous teaspoon of the shrimp mixture in the center of the wonton wrapper.
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Lightly brush the edges of the wonton wrapper with a little water.
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Fold the wrappers in half, pressing the edges to seal and forming a rectangular-shaped dumpling.
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Moisten 2 folded corners with water then bring the corners together and press firmly to adhere.
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Place the wonton on the prepared baking sheet.
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Repeat with the remaining wrappers and shrimp mixture.
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TO MAKE THE SOUP:
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Place the stock in a medium pot and bring to a boil over high heat.
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Add the remaining 2 tablespoons soy sauce, 2 tablespoons rice wine, 1 teaspoon ginger, red pepper flakes(if using) and 1/2 teaspoon sesame oil to the stock.
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Reduce the heat to a rolling simmer and add the seafood won tons.
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Allow to cook for approximately 4 minutes or until the filling is cooked through.
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Add the bok choy to the soup then ladle the soup into 4 serving bowls, dividing the bok choy and won tons evenly, and serve.
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Enjoy!
