To make Scallop Balls: Rinse scallops and pat dry. In bowl of food processor, chop scallops and ginger. Add egg whites, wine, cornstarch, salt and five spice; process to a smooth paste. With lightly oiled hands, form 1 tablespoon of the scallop mixture into a ball; roll in sesame seed to coat on all sides. Repeat with remaining scallop mixture and sesame seed to make 96 scallop balls, placing them in one layer on parchment-lined sheet pan. Refrigerate, covered.
To make Chili Plum Sauce: Whisk together all ingredients.
For each serving, to order: Deep-fry 4 scallop balls in hot (350°F) oil about 4 minutes or until golden brown and puffy. Serve immediately with 3 tablespoons Chili Plum Sauce on the side for dipping.
