📝 About This Recipe
A crown jewel of Cantonese banquet dining, this dish celebrates the delicate sweetness of sea scallops enhanced by the aromatic punch of 'Gold and Silver' garlic. The vermicelli acts as a savory sponge, soaking up the precious scallop juices and a masterfully balanced seasoned soy sauce. This elegant preparation epitomizes the Yue cuisine philosophy of using minimal heat and high-quality ingredients to achieve a sublime, clean flavor profile.
🥗 Ingredients
Main Ingredients
- 8-10 pieces Large Sea Scallops (in the shell if possible, or large dry-packed scallops)
- 50 grams Mung Bean Vermicelli (Glass Noodles) (soaked in warm water until soft)
- 1 tablespoon Shaoxing Rice Wine (for cleaning and marinating)
The Aromatics (Gold and Silver Garlic)
- 2 heads Garlic (finely minced by hand)
- 4 tablespoons Neutral Oil (such as grapeseed or vegetable oil)
- 1/2 teaspoon Sugar
- 1/4 teaspoon Salt
Seasoned Soy Sauce
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Hot Water
- 1/2 teaspoon Sugar
- 1/2 teaspoon Sesame Oil
Garnish
- 2 stalks Scallions (finely sliced into rings)
- 1 piece Red Chili (finely diced for color (optional))
- 1 sprig Cilantro (for decoration)
👨🍳 Instructions
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1
Soak the mung bean vermicelli in a bowl of warm water for about 15-20 minutes until pliable. Drain well and use kitchen shears to cut them into shorter 3-inch strands.
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2
If using scallops in the shell, clean the shells thoroughly with a brush. Detach the scallop meat, remove the side muscle and any dark innards, then rinse the meat and pat dry. Lightly rub the meat with Shaoxing wine.
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3
Prepare the 'Gold and Silver' garlic. Divide your minced garlic into two equal portions. This technique provides both deep toasted notes and fresh pungent aromas.
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4
Heat 4 tablespoons of oil in a small saucepan over low-medium heat. Add half of the garlic and fry gently, stirring constantly for 3-5 minutes until it turns a light golden brown. Do not let it burn.
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5
Immediately remove the pan from heat and stir in the remaining raw garlic. The residual heat will soften the raw garlic without browning it. Season this mixture with 1/2 teaspoon sugar and 1/4 teaspoon salt.
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6
Whisk together the light soy sauce, hot water, 1/2 teaspoon sugar, and sesame oil in a small bowl until the sugar dissolves. Set this seasoned soy sauce aside.
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7
Arrange the clean scallop shells (or small heat-proof saucers) on a large steaming rack. Place a small nest of vermicelli onto each shell.
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8
Place one scallop on top of each vermicelli nest. Spoon a generous amount of the garlic-oil mixture directly onto each scallop.
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9
Bring water to a rolling boil in your steamer. Once the steam is vigorous, carefully place the tray of scallops inside.
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10
Cover and steam over high heat for 5-7 minutes. The scallops are done when they turn opaque and are just firm to the touch.
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11
Carefully remove the tray from the steamer. Drizzle about a teaspoon of the seasoned soy sauce over each scallop while they are still piping hot.
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12
Top each scallop with a pinch of sliced scallions and red chili. For an extra professional touch, heat an additional tablespoon of oil until smoking and flash-sear the scallions on top of each scallop to release their fragrance.
💡 Chef's Tips
Use 'dry' scallops rather than 'wet' (chemically treated) ones to ensure they don't shrink and release excess water. Hand-mincing the garlic is essential; a garlic press or food processor makes the garlic too pasty, which ruins the texture of the 'gold' bits. Don't over-soak the vermicelli; it should still have a slight bite as it will continue to cook and absorb liquid during the steaming process. If you don't have shells, you can use a single large heat-proof plate, spreading the vermicelli in a bed and placing the scallops on top. Watch the steamer closely—overcooked scallops become rubbery very quickly.
🍽️ Serving Suggestions
Serve immediately as a starter for a multi-course Chinese dinner. Pair with a crisp, chilled Riesling or a light Jasmine tea to cut through the richness of the garlic oil. Accompany with a side of stir-fried bok choy or gai lan to balance the meal with greens. Serve with a bowl of fluffy white jasmine rice to soak up any leftover garlic-soy sauce. This dish is best enjoyed while the shells are still too hot to touch comfortably.