Steamed Scallops in Shells
There is something so beautiful about steamed scallops in their shells that to me, the visual is as pleasing as the eating. The shells have been disinfected in hot water so that they are clean to eat from. I added mung bean vermicelli noodles (tang hoon/glass noodles) like in my other steamed scallops recipe (without shells) to soak up all the juices from the scallops, however the recipe will still be delicious without vermicelli too. This is one dish which only require basic culinary skills, yet it definitely looks good enough to impress your dinner folks. Ginger and spring onions are the most simple yet wonderful aromatics combination to go with any steamed shellfish dish. If you love scallops served in half-shells, check out the following recipes: Japanese-style Hotate Mentaiyaki & Baked Scallops with Cheese.
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Steamed Scallops in Shells Recipe
- Serves: 2
- Prep: 20 mins
- Cook: 4 mins
Chinese-style steamed scallops with vermicelli, ginger and spring onions.
- 6 half-shelled scallops if using frozen, thaw before use
- 15 grams mung bean vermicelli (cellophane noodles/glass noodles/”tang hoon”) soaked in water until softened & drained
- 3 slices ginger sliced to thin strips
- 4 cloves garlic peeled and finely chopped
- 2 tbsp cooking oil
- 3/4 tsp light soy sauce
- 1 tsp Chinese wine
- a few dashes white pepper powder to taste
- 1 tbsp chopped spring onions
- hot water
- 1/2 stalk spring onion sliced diagonally to 2cm length (garnishing)
- 1/2 red chilli sliced to thin strips (garnishing)
- Remove scallop meat from the shell, rinse the meat thoroughly and remove any dirty bits. Scald the scallop shells in hot water for a few minutes, discard hot water and rinse the shells. Return scallop meat to the shell.
- Twirl some softened vermicelli around a pair of chopsticks and place them in the center of a scallop shell. Add scallop meat on top of vermicelli.
- Heat oil in wok or pan and saute ginger until aromatic. Add garlic and chopped spring onions. At the first sight of the garlic changing to light golden brown, turn off the flame. The garlic will continue cooking in the hot oil. Add soy sauce, Chinese wine and white pepper to the oil mixture. Stir to combine well.
- Divide and spoon the topping mixture over the scallops. Steam at high heat for about 4 minutes, or until the scallops are opaque. Garnish with sliced chilli and scallions if desired.
(Get more photos, cooking notes and ingredients list on page 2)
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