Steamed Scallops with Vermicelli
Steamed Scallops with Garlic, Ginger & Glass Noodles
A while ago, I saw wokkingmum’s Steamed Scallops with Garlic dish, and I literally couldn’t get the image out of my mind. What a clever idea it is to put some mung bean vermicelli (aka glass noodles or tang hoon) at the bottom of the scallops to soak up all the scallop juices. It inspired me to cook this dish too, though I did mine in a slightly different way. I made some infused oil of garlic & ginger to use as toppings for the scallops before steaming. The result is incredible. To me, it looks and tastes like a restaurant quality dish, yet so easy to pull off. Whenever I cook something easy, healthy and beautiful like this, it really inspires me to cook more often. You can use this recipe for half-shelled scallops as well for an even more beautiful presentation.
Like Noob Cook on Facebook | Recipe Updates via Email |
Steamed Scallops with Vermicelli
- Serves: 1 (as a one-dish meal); 2-3 (as a side dish)
- Prep: 20 mins
- Cook: 8 mins
For best results, use large and good quality scallops because they will shrink significantly after steaming.
Ingredients
- 1 tbsp cooking oil
- 5 cloves garlic peeled & finely chopped
- 3 slices ginger sliced thinly
- 1 tsp light soy sauce
- 1 tsp Chinese cooking wine
- dashes of white pepper powder to taste
- 15 grams mung bean vermicelli (cellophane noodles/glass noodles/”tang hoon”) soaked in water until softened & drained
- 8 large scallops if using frozen, thaw before cooking
- 1/2 tbsp chopped spring onions (scallions)
Instructions
- Heat oil in wok and sauté garlic and sliced ginger. At the first sight of the garlic changing light golden brown, turn off the flame. Stir in the soy sauce, Chinese wine and white pepper.
- Add glass noodles one layer on a steaming plate and arrange scallops on top. Divide and spoon the garlic mixture over the scallops.
- Steam at high heat for about 6 minutes (depending on the thickness of the scallops), or until the scallops are opaque. Garnish with chopped scallions before serving.
(Get more photos, cooking notes and ingredients list on page 2)
Pages: 1 2
| If you enjoy this article, please share, tks! |     |
{ 26 comments… read them below or add one }
wawww super succulentttt
This, I can also try. Another “my kind of dish”. Your knife skills are super – can slice the ginger so fine and thin :)
Looks so succulent and delicious! The glass noodles must have soaked up all the delicious flavours too :)
This is so simple to cook. I have a packet of frozen scallops. Would like to try out this. :)
Looks yummy! May I know where did u buy the frozen Hokkaido scallops from?
hi gummy, I got mine from NTUC. Other supermarkets may have it too.
I adore scallops and these look perfectly cooked!
Loved it! Love the sea scallops too, yummy.
Looks absolutely yummy and your scallop dish is like from 5-stars restaurant! (^.^)
Those steamed scallops look so much better the one in the restaurants! Well done!
Looks super yummy and incredible…
Where did you get the scallops? Is bigggggg
Hi, I got mine from NTUC
Yes! simple food always inspire me as well. I love how the simple the flavours are but sooo enticing.
What a clever idea indeed. A beautiful presentation.
another great recipe of yours! this is the kind of food I love! :)
Looks like a classic dish that serves in the restaurant. I love to try this too!
yammy yammy now i am hungry T.T
Did your scallop shrink? Mine always does! :(
I would love to give this a try for lunch one of these days!
I think no matter what scallops we use, they will definitely shrink somewhat when cooked. That’s why I suggested using bigger ones, so that they will still be substantial after cooking hehe
I know what you mean Wiffy. If a recipe or picture sticks in my mind, I would mull about it for weeks and eventually try out the recipe. This scallop dish looks really good and yummy. I can just imagine sinking my teeth into fresh scallops. Yummy!
This is such a pretty dish! I love the look of the scallops on top of the noodles. The garlic and ginger topping sounds delicious.
Hi Wiffy
My mum bought the same box of Fukuyama Frozen Hokkaido Scallops & sautéed a couple of them.
The size & texture were good but too salty.
Could you advise on how long you soak the scallops in the water? Perhaps my mum did not soak long enough. By the way, are all frozen scallops that salty? I thought only the dried scallops are salty. Please excuse my ignorance.
Thank you.
Actually the scallops are not salty at all on its own. Perhaps you can ask your mum to reduce the seasonings when cooking them. I soak them in water only long enough to thaw them, not necessary to soak beyond that. Hope this helps.
hi, you say to use soya sauce, pepper, chinese cooking wine etc, but u didnt mention when we should add in all those?
thanks
christina
Hi christina, sorry they were left out, I just amended the recipe. Thanks for your feedback!