Steamed Scallops with Glass Noodles and Garlic
Tender scallops steamed atop a bed of savory glass noodles, topped with a rich garlic and soy sauce glaze.
Story
This classic dim sum dish highlights the natural sweetness of scallops. The key is a generous amount of aromatic garlic and soaking the noodles thoroughly so they soak up all the delicious steaming juices.
Ingredients
Fresh Scallops in the Shell
6 large
Glass Noodles (Mung Bean Vermicelli)
50g
Garlic Cloves
5 large, minced
Light Soy Sauce
2 tbsp
Sesame Oil
1 tsp
Vegetable Oil
2 tbsp
Scallions
1 stalk, chopped
Instructions
1
Prepare the Scallops
Run the scallops under cold water and scrub the shells clean. Use a thin knife to carefully pry the muscle open, detaching the meat from the top shell. Remove the dark stomach and grit. Rinse the meat and keep the bottom half shell for serving.
2
Soak the Noodles
Place the glass noodles in a bowl of warm water for about 10 minutes until soft. Drain well and cut into shorter lengths with scissors for easier eating. Toss the noodles with a teaspoon of sesame oil and soy sauce.
3
Make the Garlic Sauce
Heat vegetable oil in a small pan over medium heat. Add the minced garlic and sauté gently until it turns pale golden and fragrant, being careful not to burn it. Remove from heat immediately.
4
Assemble the Dish
Arrange a small nest of soaked noodles onto each reserved scallop shell. Place the cleaned scallop meat on top of the noodles. Spoon a generous amount of the cooked garlic mixture over each scallop.
5
Steam
Set up a steamer over boiling water. Place the assembled scallops on a heatproof plate and into the steamer. Cover and steam for 5 to 8 minutes, or until the scallops are opaque and cooked through.
6
Garnish and Serve
Remove the plate from the steamer carefully. Sprinkle with fresh chopped scallions for color and a pop of freshness. Serve immediately while hot.
