Steamed Scallops in Shells
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There is something so beautiful about steamed scallops in their shells that to me, the visual is as pleasing as the eating. The shells have been disinfected in hot water so that they are clean to eat from. I added mung bean vermicelli noodles (tang hoon/glass noodles) like in my other steamed scallops recipe (without shells) to soak up all the juices from the scallops, however the recipe will still be delicious without vermicelli too.
This is one dish which only require basic culinary skills, yet it definitely looks good enough to impress your dinner folks. Ginger and spring onions are the most simple yet wonderful aromatics combination to go with any steamed shellfish dish.