Steamed Scallops with Chilli, Garlic & Vermicelli

8 fresh scallops in their shells

100g glass vermicelli (bean thread noodles)

2 garlic cloves, finely chopped

20g ginger, cut into fine matchsticks

1 bird's eye chilli, finely sliced

Small handful fresh coriander, roughly chopped

The Chilli Dressing

1 teaspoon chilli oil (plus some chilli paste)

1 tablespoon hoisin sauce

1 tablespoon dark soy sauce

2 tablespoons light soy sauce

1 teaspoon sugar

1 teaspoon sesame oil

PREPARATION

1. Soak the glass vermicelli in hot water for 2–3 minutes until softened, then drain. Finely chop most of the garlic for topping the scallops, reserving a little for the dressing. Cut the ginger into fine matchsticks and finely slice the chilli. Mix together the chilli oil, hoisin sauce, dark soy sauce, light soy sauce, sugar, sesame oil, reserved garlic, ginger, chilli and coriander to make the dressing.

2. If using whole scallops, carefully open the shells and remove the scallops.

3. Remove the dark membrane and any grit, keeping the orange roe attached if desired. Rinse the scallops and shells in cold water.

4. Place a small nest of soaked vermicelli into each cleaned scallop shell.

5. Sit a scallop on top of the vermicelli.

6. Spoon a little of the finely chopped garlic onto each scallop.

COOKING

7. Arrange the scallops in a steamer basket.

8. Steam over rapidly boiling water for 5–6 minutes, or until the scallops are just cooked and spring back lightly when pressed.

9. Remove carefully from the steamer.

10. Spoon a generous amount of the chilli dressing over each scallop.

11. Scatter with a little extra fresh coriander if desired.

12. Serve immediately while piping hot.

School of Wok Tips

 Ask your fishmonger to clean and prepare the scallops if you don't want to do it yourself.

 Keep the garlic finely chopped so it gently cooks during steaming without overpowering the delicate scallops.

 Don't overcook the scallops—they should remain tender and just spring back when touched.

 The vermicelli absorbs the scallop juices and dressing, making it one of the most flavourful parts of the dish.

FAQs

Can I use frozen scallops?

Yes. Thaw them completely and pat them dry before steaming.

Do I have to serve them in the shells?

No. Small heatproof ramekins or spoons work well if scallop shells aren't available.

Can I prepare the dressing in advance?

Yes. Making the dressing a day ahead allows the flavours to develop even further before serving.