STEAMED SCALLOPS WITH GARLIC AND GLASS NOODLES
This simplest of dishes is a celebration of the fresh, sweet succulence of scallops. It is surprisingly simple to make and impressive to serve.
Provided by Amy Poon
Yield Serves 4-6
Number Of Ingredients 9
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.
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