Steamed Scallops with Vermicelli Recipe

Steamed Scallops with Vermicelli

Posted by wiffy on July 7, 2011

For best results, use large and good quality scallops because they will shrink significantly after steaming.

Serves: 2

Prep Time: 20 mins

Cook Time: 8 mins

1 tbsp cooking oil
5 cloves garlic peeled & finely chopped
3 slices ginger sliced thinly
1 tsp light soy sauce
1 tsp Chinese cooking wine
dashes of white pepper powder to taste
15 grams mung bean vermicelli (cellophane noodles/glass noodles/”tang hoon”) soaked in water until softened & drained
8 large scallops if using frozen, thaw before cooking
1/2 tbsp chopped spring onions (scallions)

Heat oil in wok and sauté garlic and sliced ginger. At the first sight of the garlic changing light golden brown, turn off the flame. Stir in the soy sauce, Chinese wine and white pepper.
Add glass noodles one layer on a steaming plate and arrange scallops on top. Divide and spoon the garlic mixture over the scallops.
Steam at high heat for about 6 minutes (depending on the thickness of the scallops), or until the scallops are opaque. Garnish with chopped scallions before serving.

Serve this dish immediately to prevent the glass noodles from drying up.
For added taste, add a few tablespoons of soup stock (can be chicken stock or any clear soup you are making that day) to the cooked glass noodles.
Use a small amount of vermicelli (just a thin layer for the scallops to sit on), otherwise the flavourful scallops broth collected after steaming will be diluted.