Steamed Scallops With Garlic And Vermicelli

• 6 fresh & cleaned king scallops with roe
• 6 scallop shells- ask your fishmonger for these!

The Dressing

• 5 cloves garlic
• 1 nest of mung bean vermicelli noodles, soaked in hot water for 2-3 minutes
• 1 spring onion

The Sauce

• 1 Birdeye chilli
• 5 slices ginger
• 2 cloves garlic
• 30g coriander
• 1 spring onion
• 1 tsp chilli oil
• 1 tbsp hoisin sauce
• 2 tbsps light soy sauce
• 1 tbsp dark soy sauce
• 2 tsp sugar
• 1 tsp sesame oil

1. Soak a handful of mung bean vermicelli in hot water for 10 minutes. Once soaked and softened, drain the water and use scissors to cut into 6 portions

2. Place each portion on top of the scallop shells followed by the scallops on top of the noodles

3. Finely chop the garlic and place ½ tsp on top of each cleaned scallop

4. Finely chop the spring onion into small rings and place in a small prep bowl for garnishing later

The Sauce

5. Finely chop the chillies, ginger, garlic, and coriander and place in a small sauce bowl

6. Fill the bowl with light soy sauce, add the sugar and a dash of sesame oil, and mix well

7. Setup a steam stand in a wok, with boiling water half way up the wok. Place the scallop shells on a suitable steaming plate

8. Place the plate of scallops on the steam stand and cover with a lid and steam the scallops in their shell on high heat for 3-5 minutes depending on the size

9. To check whether the scallops are cooked, push into the meat; the meat should push back at you if cooked through properly

10. Garnish with a drizzle of sauce over each scallop

Enjoy!