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Steamed Scallops with Vermicelli

   

Steamed Scallops with Vermicelli

Check Out: Steamed Scallops in Shells

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.  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

                                           

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27 Responses to “Steamed Scallops with Vermicelli”

  1. Maureen — July 8, 2011 @ 6:11 pm

    Where did you get the scallops? Is bigggggg

    Reply

    • wiffy replied: — July 8th, 2011 @ 6:38 pm

      Hi, I got mine from NTUC

      Reply

  2. daphne — July 8, 2011 @ 6:39 pm

    Yes! simple food always inspire me as well. I love how the simple the flavours are but sooo enticing.

    Reply

  3. norma — July 9, 2011 @ 1:41 am

    What a clever idea indeed. A beautiful presentation.

    Reply

  4. Elodie Jane Amora — July 9, 2011 @ 2:08 am

    another great recipe of yours! this is the kind of food I love! :)

    Reply

  5. anncoo — July 10, 2011 @ 9:19 pm

    Looks like a classic dish that serves in the restaurant. I love to try this too!

    Reply

  6. Manja — July 11, 2011 @ 4:43 am

    yammy yammy now i am hungry T.T

    Reply

  7. Maameemoomoo — July 11, 2011 @ 4:53 pm

    Did your scallop shrink? Mine always does! :(

    I would love to give this a try for lunch one of these days!

    Reply

    • wiffy replied: — July 11th, 2011 @ 10:20 pm

      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

      Reply

  8. jo — July 11, 2011 @ 8:57 pm

    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!

    Reply

  9. lisaiscooking — July 13, 2011 @ 5:12 am

    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.

    Reply

  10. Steven — February 5, 2012 @ 5:07 pm

    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.

    Reply

    • wiffy replied: — February 5th, 2012 @ 10:01 pm

      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.

      Reply

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