Scallops’ flavors speak for themselves…
Their natural sweetness can be accentuated by stronger flavors, but you don’t want to add too much for fear of drowning them.
Tip: To check whether the scallops are cooked, press a finger gently into the scallop meat; if it gives some resistance, the scallop will be cooked through properly.
Steamed Scallops with Garlic and Vermicelli
This recipe is a bit like a game of Jenga, stacking as much onto one scallop shell as possible. It is a simple but much-loved, if not slightly luxurious, appetizer to any Chinese meal.
Servings 3
Calories 95kcal
Ingredients
- 5 garlic cloves
- 1 scallion
- 1 x 3 1/2 oz (100 g) nest of dried mung bean vermicelli noodles
- 6 fresh whole king scallops roes attached, cleaned
- 6 scallop shells ask your fish supplier for these
THE SAUCE
- A thumb-size piece of ginger sliced
- 2 garlic cloves minced
- A handful of cilantro leaves minced
- 1 scallion minced
- 1 teaspoons chili oil
- 1 tablespoons hoisin sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons granulated sugar
- 1 teaspoon sesame oil
- 1 fresh Thai chile finely chopped
Instructions
- Mince the garlic. Slice the scallion into small rings and place in a small bowl for garnishing later.
- Put the vermicelli noodles in a bowl, cover with boiling water, and let soak for 10 minutes until soft. Drain, then cut with scissors into small pieces.
- Arrange the scallop shells on a large plate. Divide the noodles between the scallop shells, then top each with a scallop. Sprinkle over the garlic.
- Mix the sauce ingredients together in a bowl or small ramekin until the sugar is fully dissolved.
- Set the wok up with a steamer stand and fill with boiling water to a third of the way up the sides. Place the scallop plate in the wok, cover with a lid, and steam for 3 to 5 minutes, depending on the size of the scallops (see Tip).
- Remove the scallop plate from the wok. Drizzle the sauce over the scallops and sprinkle over the scallion rings to finish.
Notes
Used with permission from Essential Chinese Cooking: Authentic Chinese Recipes, Broken Down into Easy Techniques by Jeremy Pang, Quadrille Publishing, 2016. Photography by Martin Poole.
