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Steamed Scallops with Garlic and Vermicelli

Prep: 20 Mins

Cook: 15 Mins


  • 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


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

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

Cooking

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

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  • 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


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

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

Cooking

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

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.

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