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Steamed Scallops with Vermicelli

A while ago, I saw wokkingmum’s Steamed Scallops with Garlic dish, and I couldn’t get the image out of my mind. What a clever idea it is to put some mung bean vermicelli (aka glass noodles or tang hoon) at the bottom of the scallops to soak up all the scallop juices. It inspired me to cook this dish too, though I did mine in a slightly different way.

See Also:

Garlic Oil Mixture

I made some infused oil of garlic & ginger (pictured above) to use as toppings for the scallops before steaming. The result is incredible. To me, it looks and tastes like a restaurant quality dish, yet so easy to pull off.

Steamed Scallops with Vermicelli

28 comments on “Steamed Scallops with Vermicelli”

  1. Where did you get the scallops? Is bigggggg

  2. Yes! simple food always inspire me as well. I love how the simple the flavours are but sooo enticing.

  3. What a clever idea indeed. A beautiful presentation.

  4. another great recipe of yours! this is the kind of food I love! :)

  5. Looks like a classic dish that serves in the restaurant. I love to try this too!

  6. yammy yammy now i am hungry T.T

  7. Did your scallop shrink? Mine always does! :(

    I would love to give this a try for lunch one of these days!

    • I think no matter what scallops we use, they will definitely shrink somewhat when cooked. That’s why I suggested using bigger ones, so that they will still be substantial after cooking hehe

  8. I know what you mean Wiffy. If a recipe or picture sticks in my mind, I would mull about it for weeks and eventually try out the recipe. This scallop dish looks really good and yummy. I can just imagine sinking my teeth into fresh scallops. Yummy!

  9. This is such a pretty dish! I love the look of the scallops on top of the noodles. The garlic and ginger topping sounds delicious.

  10. Hi Wiffy

    My mum bought the same box of Fukuyama Frozen Hokkaido Scallops & sautéed a couple of them.

    The size & texture were good but too salty.

    Could you advise on how long you soak the scallops in the water? Perhaps my mum did not soak long enough. By the way, are all frozen scallops that salty? I thought only the dried scallops are salty. Please excuse my ignorance.

    Thank you.

    • Actually the scallops are not salty at all on its own. Perhaps you can ask your mum to reduce the seasonings when cooking them. I soak them in water only long enough to thaw them, not necessary to soak beyond that. Hope this helps.

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