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Steamed scallops with garlic and vermicelli

Prep: 20 Mins

Cook: 15 Mins

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

1. 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.

2. 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.

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

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

Noodles

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

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

Steaming

7. 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!

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  • 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

1. 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.

2. 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.

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

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

Noodles

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

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

Steaming

7. 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!

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

Woks

Utensils

Gift Vouchers

Classes

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