Easy Chinese Steamed Scallops With Xo Sauce Recipes

STEAMED SCALLOPS WITH GLASS NOODLES

Steps:

• Boil a small pot of water and remove from heat. Immediately add the dry vermicelli noodles and let cook, stirring for 30 seconds. Rinse with cold water and transfer to a colander to drain. Set aside. This step is needed to hydrate and soften the noodles, but be careful not to overcook them!
• Heat a saucepan over medium heat. Add the garlic and oil, and stir until just starting to sizzle. Remove from the heat and set aside to cool.
• If using a single shallow serving plate, spread the cooked mung bean noodles evenly. If using small dim sum style plates or scallop shells, distribute the noodles evenly (one shell/plate per scallop). Be sure that the dishes you use have enough rim to contain the sauce.
• Place the scallops on top of the mung bean vermicelli, and spoon a small amount of garlic on top of each scallop. Add 2 tablespoons of soy sauce, the sugar, 1/3 cup water to the remaining garlic and oil in your pot and bring to a simmer, stirring occasionally. Set aside.
• Heat water in your steamer or pot/wok set up with a steamer rack until boiling and turn off the heat. Carefully place the shells/plate(s) of scallops into the steamer and cover tightly. Turn the heat back up to a boil. Steam the scallops for 2 minutes if using medium or large sized scallops and 4 minutes for jumbo scallops like we used in this post.
• Immediately remove the scallops from the steamer and pour off some of the liquid if there is too much to safely transfer them. Wet scallops will release more liquid than dry scallops.
• Reheat the sauce if needed and distribute it evenly over each scallop until all the sauce is gone. Garnish with cilantro and serve hot!

EASY CHINESE STEAMED SCALLOPS WITH XO SAUCE

Steps:

• Put the mung bean vermicelli in a bowl and cover with hot water. Leave for 15 minutes to hydrate.
• Open the scallops and remove the dark digestive parts, but leave the coral and other edible parts attached to the meat. Cut the muscle that attaches the scallop to the bottom shell. Blot the scallops with paper towels. Reserve the bottom shells.
• Drain the mung bean vermicelli in a colander, then use kitchen scissors to cut the strands into manageable lengths. Divide the vermicelli between the bottom shells (you might not need all of it), then place the scallops on top, nestling them into the vermicelli so they are secure.
• Use a pastry brush to lightly coat the scallops with fish sauce. Top each scallop with a small blob of XO sauce, then place them on a heatproof plate that will fit into the steamer. You will probably need to steam the scallops in batches.
• Place a metal rack with low feet in the bottom of a wok (or use a tiered steamer) and pour in water to the depth of about 3cm (1¼in). Heat over a high flame until the water boils. Place the plate of scallops on the rack and cover with the lid, then turn the flame to medium. Steam for five minutes or until the scallops are barely cooked.
• While the scallops are steaming, mince the spring onions.
• When the scallops are cooked, drizzle a small amount of the XO oil over each one, then scatter with the spring onion pieces and serve immediately.

STEAMED CHINESE SCALLOPS

Steps:

• Clean the scallops and reserve one of the shells.
• Brush the scallops with garlic. Put the scallops in a scallop shell.
• Mix the soy sauce and chili garlic sauce together, and pour the mixture onto the scallops.
• Put the shell into a bamboo steamer, and steam for 4 to 5 minutes. Take the scallops out the shell and serve immediately, garnished with ginger.