Cantonese Steamed Scallops With Vermicelli Glass Noodles Recipes

CANTONESE STEAMED SCALLOPS WITH VERMICELLI GLASS NOODLES

Steps:

• Soak vermicelli noodles in warm water for 10-20 minutes while you prepare the sauce and clean the scallops
• Mix light soy sauce, dark soy sauce, sugar, Thai chili (optional), garlic, and parsley in a bowl until the sugar dissolves
• Heat sesame oil in a pan over medium high heat and fry the ginger and scallion for a minute until fragrant
• Add oil mixture into sauce bowl and mix well. Set aside for serving
• Boil of pot of water and place steamer over it
• Clean the scallops, remove from shell, and set them aside. Drain the vermicelli and cut in half with food scissors
• Place a portion of noodles on each scallop shell. Add a scallop on top of each portion of noodles, and sprinkle some garlic on top of the scallops
• Once the water is boiling and the steamer is ready, carefully place each scallop shell into the steamer and steam for 3 minutes. You may have to do this in batches depending on the size of the steamer. I was able to fit three per batch.
• Remove cooked scallops and pour some sauce over each using a small spoon
• Sprinkle any leftover spring onions over the scallops and serve.

GARLIC STEAMED SCALLOPS OVER GLASS NOODLE 蒜茸粉絲蒸扇貝

Steps:

• Clean the scallops in running water, getting rid of any sand and the extra bits such as the frill and the black colored stomach.
• Detach the whole thing from the shell by using a spoon to scoop along the shell under the scallop so that the meat comes off completely.
• Arrange scallop and scallop shells on the steaming plate.
• Soak the glass noodles in hot water to cover for 10 minutes in a large bowl until soft, then drain.
• Twirl a small handful of glass noodles onto each shell, then place the scallop on top and sprinkle each scallop generously with garlic.
• Steam over high heat for 6 minutes.
• Remove from heat and immediately sprinkle spring onion rounds over the scallop.
• Add a few drops of scalding hot oil over each scallop to slightly cook the spring onions.

SCALLOPS WITH VERMICELLI

Steps:

• Rinse scallops.
• Combine scallops, lemon juice and parsley in glass dish; cover and marinate in refridgerator while preparing sauce. Do not let the scallops sit for too long as this will completely cook them due to the acid in the lemon juice, so do not allow the scallops to sit in lemon juice for a period longer than while you are preparing the sauce for this recipe. (FYI: by marinating the scallops [or any seafood] in lemon juice [or any acid] you are actually using the acid in the lemon juice to "chemically" cook it. This process is called Ceviche. Although this recipe is not completely cooking in the scallops in the lemon juice, it is beginning the process so this step is important. You will complete cooking of the scallops in a skillet as this recipe calls for below.)
• In large skillet on medium heat add 1 T of butter, and olive oil.
• Add onion and garlic and sautee over medium heat just until onion is tender.
• Add diced tomatoes with juice, basil, oregano and thyme. Reduce heat to low.
• Cover and simmer for 30 minutes, stirring occasionally.
• Drain scallops from marinade.
• In another skillet, cook and stir scallops in remaining 1T of butter over medium heat until scallops are opaque (approximately 2 minutes).
• In a pot cook vermecelli to desired doneness, I prefer al dente.
• Add cream and nutmeg to tomato mixture and then combine it all with the skillet that has completed cooking scallops.
• In large bowl pour sauce & scallop mixture over cooked vermecelli.
• Garnish as desired. I use a sprig of the basil or oregano or even parsley if you used fresh herbs any will do.
• Enjoy!