Garlic Steamed Scallops Over Glass Noodle 蒜茸粉絲蒸扇貝 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!

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.

STEAMED SCALLOPS WITH GARLIC AND GLASS NOODLES

Steps:

• Soak the noodles in a bowl of hot water for 3-5 minutes until softened. Drain and rinse in cold water.
• In a small bowl, combine the garlic, vegetable oil, soy sauce, Shaoxing wine, sugar and sesame oil with a pinch of salt. Mix well.
• Add a small handful of noodles and 1tsp of the garlic mixture to each scallop in the shell.
• To steam, place the scallops in their shells on a large heatproof plate. It is unlikely they will fit in a single layer, so you can balance the shells carefully on top of each other in the gaps between the actual scallops. Or you can steam them in two lots. The best way to do this is to place a steaming rack into a large pan with a well-fitting lid. Add about 4cm boiling water to the pan and then set the plate of scallops carefully on the rack and place the lid on tightly. Alternatively, you can fashion your own rack using an empty tin (eg of tomatoes or chickpeas) with both the ends removed. The idea is to create a platform upon which you can securely place a plate above the water to steam.
• Steam for 3-6 minutes, depending on the size of the scallops. They are cooked once they turn opaque and spring back a little when gently prodded.
• Carefully remove the plate from the steaming pan. Sprinkle over the chopped spring onions and serve immediately.