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.