Steamed Garlic Scallops with Vermicelli (蒜蓉粉丝扇贝)
Steamed Scallop with Garlic and Vermicelli is a popular Cantonese dish that is often served in gourmet Chinese restaurants. You usually pay for each one so it can get expensive. Learn how to make it at home. It's easy!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 - 6 large scallops
- ~1 oz thin Chinese vermicelli
- 1 whole garlic
- 3 tablespoons vegetable oil
- 2 teaspoons fermented black beans
- 1 tablespoon light soy sauce
- 1/4 teaspoon sugar
- 2 green onions (green parts only)
- 2 fresh chili peppers (optional)
- 4 - 6 scallop shells (optional)
Instructions
- 1
Immerse the vermicelli in cold water until the vermicelli becomes soft, about 15 minutes (depending on the type and brand of vermicelli).
- 2
Julienne the green parts of the 2 green onions and put them in ice water for about 15 minutes (this will make the green onions curl up a bit).
- 3
While waiting for the vermicelli and green onions, prepare the other ingredients. Peel and mince the garlic. Chop the 2 teaspoons of fermented black beans and fresh chili peppers into small pieces. Set aside.
- 4
Heat a skillet under medium-low or low heat and add 2 tablespoons of vegetable oil. When the oil is slightly warm (not hot), add all the minced garlic. Lightly fry the garlic until fragrant and soft, but not brown; about 1 minute. Transfer the garlic along with the oil to a bowl. Add the chopped fermented black beans, 1 tablespoon of light soy sauce, and 1/4 teaspoon of sugar to the garlic, mixing well.
- 5
Heat the steamer under medium-high heat. While waiting for the water to boil, plate the scallops. First, arrange the scallop shells (or small sauce dishes) on a large plate that fits inside the steamer. Second, take a small portion of the softened vermicelli and use two hands to loop the vermicelli into a little nest and put it on top of each scallop shell (or a small sauce dish). Third, add 1 teaspoon of the sauce to the vermicelli. Fourth, put one piece of scallop meat on top. Finally, add an additional 1 teaspoon of the sauce on the scallop.
- 6
When the water boils in the steamer, carefully transfer the plated scallops to the steamer. Cover the lid and steam for 5 minutes under medium-high or high heat. When the time is up, immediately remove the scallop to avoid overcooking.
- 7
Drain the julienned green onions and pat dry with a paper towel. Arrange a few green onions and 2 to 3 chopped fresh chili peppers on top of each scallop. Heat the remaining 1 tablespoon of vegetable oil under high heat. When the oil is hot but not smoking, pour a little bit on top of each scallop. Enjoy while hot!