This was another dish I made with the leftover scallops from CNY steamboat last week besides the steamed prawns which I had blogged earlier (click here for Steamed Prawns with Garlic recipe). I love these big and juicy Fukuyama Frozen Hokkaido Scallops which I got from Fairprice at $27.50 (usual $33.90) for a kg. Each piece is just sweet, meaty and succulent. Highly recommended to all who wants to cook scallops at home.
Steamed Scallops with Glass Noodles Recipe
Ingredients (serves 2)
8 large Hokkaido scallops
30g bean vermicelli (tang hoon), soaked in water till softened & drained
1 heaped tbsp minced garlic
3 slices ginger, sliced thinly
chopped spring onions
1/2 tbsp light soy sauce
1/2 tsp sugar
1 tbsp water
1 tbsp Shao Xing Hua Diao wine
dash of white pepper
1. Heat a little oil in pan and saute garlic and ginger till fragrant. Add sauce. Stir to combine and turn off heat.
2. Add vermicelli on bottom of steaming dish and arrange the scallops on top. Spoon the garlic mixture over the scallops.
3. Steam at high heat for 6-8 minutes till scallops turn opaque and are cooked thorough. Garnish with spring onions and serve.
(Recipe adapted from Noob Cook)
I like the idea of steaming scallops over vermicelli so the latter could soak up all the steaming liquid which makes it really flavoursome. Also, I made the sauce a little similar to that of the Hong Kong Style Steamed Fish that I make regularly so it would be a little salty and sweet at the same time. Goes really well with the scallops without overpowering it. Enjoy!
Category: Fish & Seafood, Recipe | Tags: easy chinese recipe, easy scallops recipe, easy seafood recipe, easy vermicelli recipe, food, healthy steamed recipe, home cooked food, home cooking, recipe, recipes, scallops vermicelli recipe, singapore cooking blog, singapore food blog, singapore recipe blog, steamed scallops recipe, steaming recipe