Serves:
6
Prep Time: 5 minutes – Cooking Time: 5 minutes – Total Time: 10 minutes
Prep Time: 5 minutes – Cooking Time: 5 minutes – Total Time: 10 minutes
Helpful equipment
- Steamer or large saucepan fitted with a steamer rack
- Rimmed plate
Ingredients
- 20 large scallops, cut in half horizontally with the grain
- 1 head or garlic bulb peeled and minced
- ½ tsp salt or to taste
- 1 tbsp oil
- 2 bundles mung bean vermicelli noodles (also called glass noodles or cellophane noodles), about 42g each
- Garnish: 1 scallion diced, ideally green parts
Instructions
Step 1
Gently rinse the scallops under cold water to remove any sand and grit.
Step 2
In a bowl, place mung been vermicelli noodles and cover with boiling water. Allow to soak for 5 minutes before draining.
Step 3
Warm a skillet or saucepan over medium heat and add oil. Add minced garlic and salt, stirring until fragrant. Remove from heat and set aside.
Step 4
Fill a steamer or large saucepan fitted with a steamer rack with about 3/4 inch of water. Bring the water to a boil.
Step 5
Spread the soaked mung bean vermicelli noodles on a rimmed plate. Arrange the scallops on top of the noodles, then spoon the salty garlic mixture over the scallops and sprinkle over the noodles.
Step 6
Carefully place the plate into the steamer and cover. Steam over medium-high heat until the flesh is opaque, about 3-5 minutes.
Step 7
Carefully remove the plate and drain any excess liquid. Repeat steps 4-6 for further batches.
Step 8
Garnish with diced green onions and serve.
Notes
- If scallop shells are available for you, skip the plate and arrange the noodles and scallops directly on the shells.
- Halving the scallops horizontally is optional and not necessary. It helps them steam faster and are a better size to eat.
- Optionally, for added flavor, drizzle a little bit of soy sauce, red chili oil, or Sha Cha sauce over the noodles to enhance the taste.
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