2 Simple Ways to Make Sweet Steamed Scallops with Vermicelli and Glass Noodles

Preparing the scallops

Insert a sharp knife into one side of the scallop and gently pry it open. Once the shell is open, slide the knife carefully underneath the scallop meat to detach it from the shell. Gently remove the meat, while discarding the dark meat, muscle, cartilage, and stomach surrounding the white meat.

Then, rinse the scallops with diluted salt water to eliminate the fishy smell. Keep one half of the scallop shell and wash it clean with salt water.

Making garlic chili oil

Heat a pan with 2 tablespoons of cooking oil, and when the oil is hot, add 1 tablespoon of minced garlic and 1 tablespoon of minced chili, stir-frying until the garlic turns golden. Then add 1 teaspoon of pepper and stir quickly for 1 minute.

Soaking vermicelli

Put 100g of vermicelli into a large bowl with 500ml of warm water and soak for 15 minutes until the vermicelli is soft. Once the vermicelli has expanded, remove it and drain.

Then, add 2 tablespoons of sesame oil and 1 tablespoon of pepper to the vermicelli and mix well. When the vermicelli has absorbed the seasoning, roll the vermicelli into two loops around two fingers for an attractive shape and to secure it.

Steaming scallops

First, heat the steamer over high heat.

Then, place the vermicelli in the scallop shell and put the scallops in the center along with the garlic chili oil sauce on top. Steam the vermicelli over high heat for 10 minutes.

Making the sauce

Add 1 tablespoon of cooking oil to the pan, when the oil is hot, add 1 tablespoon of minced garlic, 10g of shredded ginger, and 1 tablespoon of minced chili, and stir well. When the garlic turns golden, add 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 tablespoon of sesame oil, 1 teaspoon of pepper, and 1 tablespoon of sugar, then stir until the sauce thickens.

Final Product

You serve the steamed scallops with vermicelli on a plate, drizzle the rich sauce on top, and immediately enjoy the sweet flavor of the scallops and the chewy, fragrant vermicelli that is incredibly enticing. Just one bite, and you won’t be able to resist going for a second piece.

Prepare the scallops

Insert the tip of a sharp knife into one side of the scallop, gently prying it open. Once the shell is opened, slide the knife gently under the meat of the scallop to remove it from the shell. Carefully take the meat out.

Remove the dark-colored meat, muscle fibers, small cartilage, and the stomach surrounding the white meat of the scallop. Keep the remaining white meat. Then wash the scallop meat with salt water; you can leave the orange roe inside according to your preference.

For the shell, keep one half of it and rinse it with salt water until clean.

Make the dipping sauce

Heat a pan on the stove, and when the pan is hot, add 1 tablespoon of water, 1 teaspoon of sesame oil, 1 teaspoon of cooking wine, 1 teaspoon of monosodium glutamate, 2 tablespoons of oyster sauce, and 1 tablespoon of chili sauce, then stir well over low heat.