Cherry & Dennis Recipes
Steamed Scallops with Garlic and Vermicelli
蒜蓉粉絲蒸帶子
Recipe overview
Scallops are individually set on vermicelli nests, topped with golden garlic, steamed until just opaque and finished with soy and hot oil.
01
Ingredients
Main ingredients
- 12 piece Fresh or fully thawed scallops
- 2 pack small pack vermicelli
- 10 clove garlic
Sauce
- 2 tbsp light soy sauce
- 1/2 tsp sugar
- 2 tbsp water
Seasoning
- 4 tbsp cooking oil
Garnish
- 2 stalk spring onion
02
Tools
- mixing bowl
- kitchen scissors
- knife
- cutting board
- small bowl
- measuring spoons
- frying pan
- spatula
- shallow dish
- steamer
- steaming rack
- tongs
- serving plate
03
Steps
Step 1
Soak the vermicelli
Soak the vermicelli in room-temperature water for 10 minutes until pliable, then drain thoroughly.
Step 2
Cut the vermicelli
Cut the drained vermicelli into roughly 8 cm lengths with kitchen scissors.
Step 3
Clean the scallops
Remove the side muscles, rinse the scallops briefly and pat completely dry.
Step 4
Mince the garlic
Mince the garlic evenly and divide it into two portions.
Step 5
Fry half the garlic
Heat 2 tablespoons oil and fry half the garlic over low heat until pale golden; remove from heat immediately.
Step 6
Mix the garlic topping
Mix the fried garlic and oil with the raw garlic, sugar and 1 tablespoon water.
Step 7
Arrange vermicelli nests
Divide the vermicelli into 12 thin nests on a shallow dish, leaving space between them.
Step 8
Place the scallops
Place one scallop flat in the centre of each vermicelli nest.
Step 9
Top with garlic
Spoon the mixed garlic topping evenly over every scallop.
Step 10
Prepare the steamer
Add water and the rack to the steamer and bring to a vigorous boil.
Step 11
Steam until just cooked
Set the dish on the rack, cover and steam 5 to 6 minutes until scallop centres are just opaque and reach 63°C.
Step 12
Finish with soy and hot oil
Mix soy with the remaining water and spoon over; add spring onion and drizzle each scallop with the remaining hot oil.
Common mistakes
- Over-steamed scallops shrink and toughen; remove them as soon as the centres turn opaque.
Tips
Cut the vermicelli short and make thin nests so garlic juices reach every scallop evenly.
