Steamed Scallops with vermicelli (How to Cook Scallops Part I)

Ingredients

• 12half-shelled fresh scallops
• 15 ml (1 tablespoon)Chinese cooking wine
• 1 small bunch, around 30 gbean vermicelli
• 15 ml (1 tablespoon)cooking oil
• 8 medium-sized cloves, finely choppedgarlic
• 15 ml (1 tablespoon), choppedchilli pepper
• 2, white and green parts separated and finely choppedspring onions
• 15 ml (1 tablespoon)light soy sauce
• 10 ml (2 teaspoons)sesame oil
• 2.5 ml (½ teaspoon)salt

Instructions

1. 1

   Soak the vermicelli

   Put the vermicelli in a large bowl, cover with 240 ml (1 cup) boiling water and leave until soft.

2. 2

   Clean the scallops

   Remove the scallop meat from the shells. Rub the meat with starch for several minutes, then rinse it under running water to remove any sand, picking off any dirty pieces you find. Put the meat in a medium bowl, add the cooking wine and leave to marinate for around 10 minutes.

3. 3

   Scrub the shells

   Carefully scrub the shells with a brush.

4. 4

   Set up the steamer

   Add water to a wok and set up the steamer. Arrange the shells on the steamer, one by one.

5. 5

   Fill the shells

   Put a suitable amount of softened vermicelli in each shell, then return a scallop to each one.

6. 6

   Make the garlic sauce

   Heat 15 ml (1 tablespoon) cooking oil in a pan and sauté the garlic until fragrant. Add the chopped white spring onion and stir-fry for around 1 minute. Take the pan off the heat, add the soy sauce, salt and sesame oil, and mix well.

7. 7

   Dress the scallops

   Spoon the garlic sauce over the prepared scallops and scatter the chopped chilli on top.

8. 8

   Steam and garnish

   Bring the water to the boil, then steam the scallops for 8 minutes. Transfer them to serving plates and garnish with the chopped green spring onion.

9. 9

   Pour over hot oil

   Heat around 15 ml (1 tablespoon) cooking oil in a pan until it shimmers. Spoon the hot oil over the steamed scallops and serve hot.

What are steamed scallops with vermicelli?

This Chinese-style dish pairs scallops with bean vermicelli and a fragrant garlic, soy and sesame dressing, all served in the shells. Steamed seafood with aromatics is found in several Chinese regional cooking traditions; the shells make an attractive serving vessel and help hold the juices and noodles.

Here, a short wine marinade seasons the scallops, while the hot oil added at the end brings out the aroma of the garlic and spring onion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 239 calories, 10g protein, 22g carbs, 11g fat.

The vermicelli supplies most of the carbohydrates, while the cooking and sesame oils account for much of the fat. Scallops contribute the protein, with soy sauce adding salt; serve with greens or another vegetable to round out the plate.

Preparing the scallops

Clean carefully: removing sand and any unwanted pieces matters, as grit can spoil the tender texture. Rinse the meat thoroughly after rubbing it with starch, and scrub the shells before using them as serving dishes.

Marinate briefly: around 10 minutes in the cooking wine is the time given in the method. Keep the scallops chilled if you need to pause before assembling.

Getting the vermicelli ready

Soak the noodles in boiling water until soft, then arrange a small amount in each shell. The recipe does not specify an exact soaking time, so check the texture rather than relying on the clock.

Drain off excess soaking water before filling the shells, so the noodles do not dilute the garlic dressing.

Building the garlic dressing

Garlic first: sauté it in the cooking oil until fragrant, taking care not to let it brown too deeply. Stir in the white spring onion for about 1 minute to soften it slightly.

Off the heat: mix in the light soy sauce, salt and sesame oil after removing the pan from the hob. This keeps the sesame oil’s aroma distinct and makes the dressing easy to spoon over the scallops.

Steaming and checking doneness

Arrange the filled shells in a stable steamer over boiling water, then cook for 8 minutes as directed. Keep the lid on so steam remains trapped and the cooking stays even.

Scallops should look opaque and feel just firm when cooked. Avoid extending the steaming time unnecessarily, as overcooked scallops can turn tough.

Finishing with hot oil

The final pour of shimmering oil is a key part of the method: it warms the toppings and releases their aroma over the scallops. Heat it carefully and pour it over the arranged shells just before serving.

Serve straight away while the noodles and scallops are hot. A bowl of plain rice or a simple leafy vegetable makes a useful accompaniment.

Recipe notes & tips

• Soak the vermicelli until pliable, then drain it well before filling the shells.
• Check the shells for grit after scrubbing, especially around the ridges.
• Keep the scallops in a single layer in the steamer so steam can circulate around them.
• Prepare the garlic dressing while the steamer comes to the boil to keep the cooking sequence moving.
• Heat the finishing oil until it shimmers, but do not let it smoke.
• Serve the scallops as soon as the hot oil has been poured over them.

Variations

• More spring onion: add extra finely chopped green tops as a fresh garnish.
• Milder topping: reduce or omit the chopped chilli.
• Extra garlic: add more chopped garlic to the dressing, keeping a close eye on it as it cooks.
• Citrus finish: serve with a little fresh lemon alongside for a bright contrast.
• Rice accompaniment: serve with plain steamed rice to make the dish more substantial.

Common mistakes to avoid

• Gritty scallops: rub with starch and rinse thoroughly under running water before marinating.
• Dirty shells: scrub them carefully with a brush before using them to hold the filling.
• Soggy vermicelli: drain the softened noodles well before arranging them in the shells.
• Burnt garlic: sauté over moderate heat and take the pan off the heat once the garlic is fragrant.
• Overcooked scallops: stick to the stated 8-minute steaming time and check that they are just firm.
• Smoking oil: pour it when it shimmers rather than waiting until it smokes.

How to store

For best texture, eat the scallops straight after cooking. Refrigerate leftovers in a covered container for up to 1 day, then reheat gently until hot; the scallops may become firmer after reheating.

Frequently asked questions