Garlic Vermicelli Steamed Scallops

蒜蓉粉丝蒸扇贝

Garlic Vermicelli Steamed Scallops — a Cantonese Chinese recipe, ready in about 20 minutes. Step-by-step instructions with photos.

Ingredients

• fresh scallops on the half shell
• mung bean vermicelli (glass noodles)
• garlic cloves, minced
• light soy sauce
• vegetable oil
• scallions, finely chopped

Instructions

1. Soak vermicelli in warm water for 15 minutes until soft. Drain, cut into 5 cm lengths, and arrange a small pile on each scallop shell.
2. Heat oil in a small wok over medium heat. Add half the garlic and fry until golden (about 2 minutes). Remove from heat and immediately mix with remaining raw garlic — this creates the signature two-tone garlic.
3. Mix fried garlic, raw garlic, soy sauce, and a pinch of sugar into a paste. Spoon a generous amount onto each scallop, covering the vermicelli completely.
4. Steam over high heat for 5 minutes. The scallops are done when they turn opaque white and the edges curl slightly.
5. Remove from steamer, sprinkle with chopped scallions. Optionally pour 1 tbsp hot oil over the scallions for aroma.