Garlic Vermicelli Steamed Scallops

蒜蓉粉丝蒸扇贝

Garlic Vermicelli Steamed Scallops — CantoneseGuangdong home cooking.

Ingredients

• fresh scallops on the half shell
• mung bean vermicelli (glass noodles)
• garlic cloves, minced
• light soy sauce
• vegetable oil
• scallions, finely chopped

Instructions

1. Soak vermicelli in warm water for 15 minutes until soft. Drain, cut into 5 cm lengths, and arrange a small pile on each scallop shell. (Vermicelli is translucent and pliable)
2. Heat oil in a small wok over medium heat. Add half the garlic and fry until golden (about 2 minutes). Remove from heat and immediately mix with remaining raw garlic — this creates the signature two-tone garlic. (Fried garlic turns light golden, raw garlic remains pale)
3. Mix fried garlic, raw garlic, soy sauce, and a pinch of sugar into a paste. Spoon a generous amount onto each scallop, covering the vermicelli completely.
4. Steam over high heat for 5 minutes. The scallops are done when they turn opaque white and the edges curl slightly. (Scallop meat turns opaque white, edges curl)
5. Remove from steamer, sprinkle with chopped scallions. Optionally pour 1 tbsp hot oil over the scallions for aroma.