I love these big and juicy Fukuyama Frozen Hokkaido Scallops which I got from Fairprice. Each piece is just sweet, meaty and succulent. I don’t like the idea of over-processing scallops and I feel the best way to cook them is to keep it as simple as possible. One method is to steam them and I like adding glass noodles so they 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 them. Enjoy!
Steamed Scallops Recipe
Ingredients (serves 1)
6 fresh scallops
25g glass noodles (bean vermicelli or tang hoon), soaked in water till softened & drained
handful of broccoli florets
5-cm length carrot portion, sliced
1 tsp light soy sauce
pinch of sugar
3 tbsp fresh chicken broth
1 tsp Chinese cooking wine
1. Place glass noodles in a steaming dish and arrange the scallops, broccoli and carrot slices on top. Spoon the sauce over the ingredients.
2. Steam at high heat for 5-6 minutes till scallops turn opaque and cooked thorough.
Category: Fish & Seafood, Recipe | Tags: bean vermicelli recipe, cooking, easy recipes, easy scallop recipe, food, glass noodles recipe, healthy recipes, home cooked, home cooking, homemade, recipe, recipes, scallop recipes, sea scallop recipe, seafood recipe, seafood recipes, simple scallop recipes