Steamed Scallops With Garlic And Vermicelli
Serve steamed scallops resting on a bed of chewy, slurpy vermicelli noodles. To season the scallops, a delicious savory and spicy sauce is drizzled over them. Make the sauce with simple ingredients, such as minced garlic, finely chopped Thai chili peppers, oyster sauce, light soy sauce, and hot oil.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 5 sea scallops
- 1 pack vermicelli noodles (soaked)
- 1/4 cup minced garlic
- 1 tbsp Thai chili peppers (finely chopped)
- 1 scoop of hot oil
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce
- Chopped green onions (for garnish)
- Extra Hot oil (for garnish)
Instructions
- 1
Soak the vermicelli noodles for about 10 minutes or until soft and transparent. While the noodles are soaking, open the scallop shells and split them in half. Use kitchen shears to remove the black innards and scoop out the scallops from the shells. Rinse and clean the scallops and shells thoroughly to remove any dirt and debris.
- 2
Then, take a portion of the noodles and twirl it like spaghetti noodles for a decorative touch. Place the twirled vermicelli noodles on the shell and then the scallops on top of the noodles.
- 3
In a heat-resistant bowl, mix minced garlic and finely chopped Thai chili pepper, sizzling them in hot oil until fragrant. Then, add oyster sauce and light soy sauce to the mix. Mix well and adjust to taste.
- 4
Take a tablespoon of the sauce and spread it over the scallops and noodles.
- 5
Bring a pot of water to a boil. Transfer the scallops to the steamer basket, cover the steamer, and steam the scallops for about 7 minutes.
- 6
Once done, garnish with chopped green onions and drizzle with a bit of heated oil before serving. The oil drizzle is optional, so feel free to skip it if you prefer less oil.