Learn . Laugh . Eat

Steamed Scallops with Garlic and Vermicelli

Prep:

Cook:

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

Preparation:

How to stack the scallops

  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:

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

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

Cooking:

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

  2. 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

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

  4. Garnish with a drizzle of sauce over each scallop


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


Preparation:

How to stack the scallops

  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:

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

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

Cooking:

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

  2. 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

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

  4. Garnish with a drizzle of sauce over each scallop

instagram pinterest TABLEFLIP Youtube Icon