Cantonese Half-Shell Scallops Steamed with Garlic and Glass Noodles

What you need

• 30 g (1 oz) mung bean vermicelli, glass noodles
• 8 large scallops in the half shell, or 8 scallops plus 8 cleaned shells or small dishes
• 1 tsp Shaoxing wine
• 3 tbsp vegetable oil, plus 1 tbsp to finish
• 8 cloves garlic, finely minced
• 1 small red chili, finely chopped, optional
• 2 tbsp light soy sauce, or seasoned soy sauce for fish
• 1 pinch salt
• white pepper, ground, to taste
• 2 spring onions, finely chopped

Method

Restated from the original video

1. 1

   Soak the noodles in warm water until soft and clear, 15-30 min. Drain and cut into shorter lengths with scissors.

2. 2

   If the scallops are in the shell, slide a knife under each one to free it, pull off and discard the dark stomach sac and frill, and rinse. Scrub the shells.

3. 3

   Toss the scallops with the Shaoxing wine and leave for a few minutes while you make the garlic topping.

4. 4

   Heat 3 tbsp oil in a small pan over medium-low heat. Add half the garlic and fry until it turns pale golden, 1-2 min.

5. 5

   Take the pan off the heat and stir in the remaining raw garlic, the chili, soy sauce, salt and a little white pepper.

6. 6

   Arrange the shells on a heatproof plate that fits your steamer. Twirl a small nest of noodles into each shell and set a scallop on top.

7. 7

   Spoon the garlic mixture over each scallop.

8. 8

   Steam over rapidly boiling water until the scallops have just turned opaque, 4-6 min depending on size. Do not overcook or they turn rubbery.

9. 9

   Scatter the spring onions over the scallops. Heat the last 1 tbsp oil until smoking and drizzle it over so it sizzles, then serve at once.

Imported from noobcook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.