Learn . Laugh . Eat

Steamed scallops with garlic and vermicelli

Prep:

Cook:

Doing what we do best at School of Wok, we're making Chinese food easy and sharing one of our fantastic recipes...don't say that we never treat you!

Following my trip to one of School of Wok's action-packed Oriental Seafood Masterclasses earlier this month (click here for the class review), I thought I'd let you in to a little secret and tell you how to create one of the dishes we learnt that night - 'Steamed Scallops with Garlic & Vermicelli'.

This was by far my favourite dish of the night, yet was probably one of the easiest. While I'd never cooked scallops myself at home, I was really surprised at how simple they were to prepare, so long as you can get them open that is!

Cooked simply and dressed with a sweet and spicy sauce, these are kept really juicy and succulent - elegant, easy and perfect for any dinner party...you'll want to cook these over and over again!

IngredientsMethod
  • 6 fresh scallops in shells
  • 5 cloves garlic, finely chopped
  • 1 handful of vermicelli noodles

Dressing

  • 1-2 Birdseye chillies
  • 1tsp ginger, finely chopped
  • 1/2 bunch coriander
  • 2 spring onions, chopped
  • 3tbsp light soy sauce
  • 3tbsp dark soy sauce
  • 1tbsp hoisin sauce
  • 1tbsp rice vinegar
  • 1tbsp sesame oil
  • 1tsp sugar, heaped
  • 1tsp chilli oil (optional)

To open and clean the scallops:

Place a scallop flat side up on a tea towel (to stop you slipping) then use an oyster knife/paring knife and insert at the front, pushing between the two shells.

Keeping the flat side face up, slide the knife carefully along the underside of the top shell to loosen the meat, then prize open the scallop. Lift the top shell off and discard.

Using a dessert spoon, scoop out the scallop. Remove the outer membrane ('skirt') around the meat and roe with your hands and discard.

Wash the meat and roe in a bowl of cold water and clean the bottom shell under running water.

Noodles

Soak the vermicelli noodles in hot water for 10 minutes, then cut with scissors into 5 portions.

Put each portion into the cleaned shells, place the scallop on the noodles and top with a sprinkling of the chopped garlic.

Steaming

Steam the scallops in their shells on a high heat for 3-5 minutes only, depending on their size. While they're cooking, combine all the dressing ingredients in a small bowl. Serve the steamed scallops with a drizzle of the dressing on the top and enjoy!


  • 6 fresh scallops in shells
  • 5 cloves garlic, finely chopped
  • 1 handful of vermicelli noodles

Dressing

  • 1-2 Birdseye chillies
  • 1tsp ginger, finely chopped
  • 1/2 bunch coriander
  • 2 spring onions, chopped
  • 3tbsp light soy sauce
  • 3tbsp dark soy sauce
  • 1tbsp hoisin sauce
  • 1tbsp rice vinegar
  • 1tbsp sesame oil
  • 1tsp sugar, heaped
  • 1tsp chilli oil (optional)

To open and clean the scallops:

Place a scallop flat side up on a tea towel (to stop you slipping) then use an oyster knife/paring knife and insert at the front, pushing between the two shells.

Keeping the flat side face up, slide the knife carefully along the underside of the top shell to loosen the meat, then prize open the scallop. Lift the top shell off and discard.

Using a dessert spoon, scoop out the scallop. Remove the outer membrane ('skirt') around the meat and roe with your hands and discard.

Wash the meat and roe in a bowl of cold water and clean the bottom shell under running water.

Noodles

Soak the vermicelli noodles in hot water for 10 minutes, then cut with scissors into 5 portions.

Put each portion into the cleaned shells, place the scallop on the noodles and top with a sprinkling of the chopped garlic.

Steaming

Steam the scallops in their shells on a high heat for 3-5 minutes only, depending on their size. While they're cooking, combine all the dressing ingredients in a small bowl. Serve the steamed scallops with a drizzle of the dressing on the top and enjoy!

instagram pinterest TABLEFLIP Youtube Icon