📝 About This Recipe
A celebrated classic of Cantonese banquet cuisine, this dish elevates the natural sweetness of sea scallops through the delicate art of steaming. Each shell acts as a natural vessel, cradling a nest of silky vermicelli that absorbs a savory, aromatic garlic-infused soy liquor. The contrast between the tender, pearly white scallop and the punchy, fragrant golden garlic oil creates a sophisticated sensory experience that is both light and intensely flavorful.
🥗 Ingredients
Main Ingredients
- 8 pieces Large Sea Scallops (on the half shell, cleaned and roe removed if preferred)
- 50 grams Mung Bean Vermicelli (Glass Noodles) (dry weight)
- 1 tablespoon Shaoxing Rice Wine (for drizzling over raw scallops)
The Garlic Aromatics
- 2 heads Garlic (finely minced by hand)
- 4 tablespoons Neutral Oil (such as grapeseed or peanut oil)
- 2 tablespoons Light Soy Sauce
- 1/2 teaspoon Sugar
- 1/4 teaspoon White Pepper (ground)
Finishing and Garnish
- 2 stalks Scallions (finely sliced into rings)
- 1 piece Red Chili (optional, finely diced for color)
- 1 small sprig Cilantro (for garnish)
- 1 teaspoon Sesame Oil (toasted)
👨🍳 Instructions
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1
Place the dried mung bean vermicelli in a heatproof bowl and cover with warm (not boiling) water. Let soak for 15-20 minutes until pliable and translucent.
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2
While the noodles soak, prepare the scallops. If using frozen, ensure they are fully thawed and patted dry with paper towels. Rinse the shells thoroughly to remove any grit.
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3
Place each scallop back onto its shell. Drizzle a tiny amount of Shaoxing rice wine over each scallop to neutralize any fishiness.
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4
Mince the garlic finely. Do not use a garlic press, as it makes the garlic too pasty; a hand-mince provides the best texture for the topping.
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5
Heat 3 tablespoons of neutral oil in a small skillet over low-medium heat. Add two-thirds of the minced garlic.
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6
Fry the garlic gently until it turns a light golden straw color. Do not let it turn dark brown, or it will taste bitter. Remove from heat immediately.
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7
Stir the remaining one-third of raw garlic into the hot fried garlic oil. This 'Gold and Silver' garlic technique provides both deep toasted flavor and fresh pungency.
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8
Stir in the light soy sauce, sugar, white pepper, and sesame oil into the garlic mixture. Mix until the sugar is dissolved.
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9
Drain the vermicelli and use kitchen shears to cut them into shorter, manageable 3-inch strands. Toss the noodles with one tablespoon of the garlic sauce.
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10
Twirl a small bundle of vermicelli into a 'nest' and place it directly on top of each scallop shell, then sit the scallop meat on top (or vice versa, with the noodle underneath the meat to soak up juices).
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11
Spoon a generous amount of the garlic sauce over the center of each scallop.
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12
Prepare your steamer. Once the water is at a rolling boil, arrange the scallop shells on a steaming rack. Cover and steam on high heat for 5-7 minutes depending on the size of the scallops.
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13
The scallops are done when the meat is opaque and slightly firm to the touch. Do not overcook, or they will become rubbery.
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14
Carefully remove the plate from the steamer. Garnish immediately with sliced scallions and red chili.
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15
Optional: Heat the final tablespoon of oil until smoking hot and flash-sear the scallions on top of each scallop for a final aromatic sizzle before serving.
💡 Chef's Tips
Always use mung bean vermicelli (glass noodles) rather than rice vermicelli; they have a superior 'snap' and won't turn mushy. If your scallops are very large, slice them horizontally halfway through to ensure the garlic sauce penetrates the center. Be careful with the garlic—it continues to cook in the hot oil even after you remove it from the heat, so pull it off the stove when it is pale gold. To prevent the shells from sliding around the steaming plate, you can create small rings of crumpled foil to act as stabilizers.
🍽️ Serving Suggestions
Pair this dish with a crisp, chilled Chenin Blanc or a dry Riesling to complement the sweetness of the seafood. Serve as part of a multi-course Chinese dinner alongside a plate of stir-fried bok choy or gai lan. A side of jasmine rice is perfect for soaking up any extra garlic-soy sauce left on the plate. For a festive touch, serve on a large communal platter garnished with extra cilantro sprigs and lemon wedges.