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Steamed Scallops with Vermicelli

Steamed Scallops with Vermicelli

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A while ago, I saw wokkingmum’s Steamed Scallops with Garlic dish, and I 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.

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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.

Steamed Scallops with Vermicelli

28 comments on “Steamed Scallops with Vermicelli”

  1. This, I can also try. Another “my kind of dish”. Your knife skills are super – can slice the ginger so fine and thin :)

  2. Looks so succulent and delicious! The glass noodles must have soaked up all the delicious flavours too :)

  3. This is so simple to cook. I have a packet of frozen scallops. Would like to try out this. :)

  4. Looks yummy! May I know where did u buy the frozen Hokkaido scallops from?

  5. I adore scallops and these look perfectly cooked!

  6. Loved it! Love the sea scallops too, yummy.

  7. Looks absolutely yummy and your scallop dish is like from 5-stars restaurant! (^.^)

  8. Those steamed scallops look so much better the one in the restaurants! Well done!

  9. Looks super yummy and incredible…

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