Steamed Scallops Recipe (with glass noodles)

September 3, 2015 by Geri Tan3 comments

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 (with glass noodles)

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

Sauce:
1 tsp light soy sauce
pinch of sugar
3 tbsp fresh chicken broth
1 tsp Chinese cooking wine

Instructions
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.

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3 comments

  1. bentodays says:

    Those scallops look so good! Such a yummy dish!

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Hello! My name is Geri. This blog is where I share good eats in Singapore, cooking tips & inspiration, nutritious & wholesome recipes, my kitchen adventures as an amateur home cook and everything else that I'm passionate about. I love exploring new places, discovering new things, picking up great deals and jotting down my thoughts on events that truly inspire me. Come join me on my journey and hope you enjoy a good read.

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