Steamed Scallops with Garlic and Vermicelli
Ingredients
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
Method
Preparation:
How to stack the scallops
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
Place each portion on top of the scallop shells followed by the scallops on top of the noodles
Finely chop the garlic and place ½ tsp on top of each cleaned scallop
Finely chop the spring onion into small rings and place in a small prep bowl for garnishing later
The Sauce:
Finely chop the chillies, ginger, garlic and coriander and place in a small sauce bowl
Fill the bowl with light soy sauce, add the sugar and a dash of sesame oil and mix well
Cooking:
Setup a steam stand in a wok, with boiling water half way up the wok. Place the scallop shells on a suitable steaming plate
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
To check whether the scallops are cooked, push into the meat; the meat should push back at you if cooked through properly
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
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
Place each portion on top of the scallop shells followed by the scallops on top of the noodles
Finely chop the garlic and place ½ tsp on top of each cleaned scallop
Finely chop the spring onion into small rings and place in a small prep bowl for garnishing later
The Sauce:
Finely chop the chillies, ginger, garlic and coriander and place in a small sauce bowl
Fill the bowl with light soy sauce, add the sugar and a dash of sesame oil and mix well
Cooking:
Setup a steam stand in a wok, with boiling water half way up the wok. Place the scallop shells on a suitable steaming plate
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
To check whether the scallops are cooked, push into the meat; the meat should push back at you if cooked through properly
Garnish with a drizzle of sauce over each scallop