Steamed Scallops With Vermicelli How To Cook Scallops Part I 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.

STEAMED SCALLOPS WITH VERMICELLI (HOW TO COOK SCALLOPS PART I)

Steps:

• In a large bowl, add 1 cup of boiling water and soak the vermicelli until soft.
• Remove scallop meat from the shell, grasp with starch for several minutes and then wash in the running water to remove sands. If encounter any dirty bits, remove them. Place the meat in a middle bowl and marinade with cooking wine for around 10 minutes.
• Wash the shell carefully too with a brush.
• Place some water in wok and set up the steamer. Then place the shell one by one on the steamer.
• Place a fitful amount of vermicelli on the shell firstly and then place the meat back to the shell one by one.
• Heat 1 tablespoon of oil in a pan and sauté garlic until aroma, add white part of chopped spring onions to stir fry for around 1 minute. Remove the pan off the fire and add soy sauce, salt and sesame oil. Mix well to make the garlic sauce oil.
• Scoop the garlic sauce oil to top the prepared scallops along with chopped chili pepper.
• Bring the water to a boiling and then continue to cook for 8 minutes. Transfer out and lay in serving plates. Garnish chopped spring onions on top.
• Heat up around 1 tablespoon of cooking oil in pan until there are waves on the surface. Scoop the hot oil to pour on the steamed scallops. Serve hot!