Combine the dried scallops and shrimp in a bowl and cover them by 1/2 inch or so with room-temperature water. Cover the bowl and let them sit out overnight to rehydrate.

Put the garlic and ginger in the work bowl of a food processor and pulse on and off until finely chopped. Scrape out in to a small bowl and reserve. Drain scallops and shrimp and follow the same protocol to finely chop. Then add to the bowl with garlic and ginger. Finish by finely mincing the ham or sausage in the food processor; keep it separate from the rest of the ingredients.

Heat the oil in a 10-12 inch saute pan over medium-high heat. After 1 minute, add the minced ham and cook, stirring occasionally, for 3-4 minutes, until it has started to brown and crisp. Add the chile and cook, stirring another 2-3 minutes.

Turn down the heat very low and add the dried seafood mixture. Stir to mix the contents of the pan, and stew the sauce over low, low heat for about 45 minutes, stirring once every once in a while to make sure nothing's sticking to the pan, until the mixture appears dry and the garlic and ginger and a dirty blonde. You can use the sauce immediately, or cool it, store in a covered container in the fridge for months.