Steamed Scallops with Vermicelli
A savory seafood dish made by marinating scallops, layering them with vermicelli and garlic puree sauce, and steaming over high heat.
Story
A beloved staple of Chinese coastal cooking, this aromatic dish showcases the bright, briny sweetness of fresh scallops complemented by the soft, chewy texture of vermicelli and the rich, pungent depth of garlic, prized for its delicate, fresh flavor.
Ingredients
scallops (cleaned)
6 pieces
dried cellophane noodles (soaked in warm water and rinsed)
50g
minced scallion
to taste
garlic (mashed into garlic puree)
to taste
salt
to taste
chicken essence
to taste
cooking wine
to taste
diced red bell pepper
to taste
red pepper
Instructions
1
Step 1
Use a brush to clean the scallops thoroughly, rinse off impurities, then marinate the scallops with a small amount of salt and cooking wine for 5 minutes.
2
Step 2
Soak the vermicelli in warm water until fully rehydrated, rinse clean, and set aside.
3
Step 3
Mince the garlic into a paste, add it to a wok with oil heated to 20% heat, and stir-fry until golden yellow. Then add the remaining salt, chicken bouillon, diced red pepper, and minced scallion, and mix evenly.
4
Step 4
Stack the prepared vermicelli on top of the scallops, then spread the prepared garlic paste over the vermicelli.
5
Step 5
Heat the steamer, place the scallops inside, and steam over high heat for 6 minutes. After removing the scallops, pour a small amount of oil heated to 80% heat over them, then serve on a plate.
