Steamed Scallops with Vermicelli and Golden Silver Garlic Sauce

Place the dried glass noodles in a large bowl and submerge in cold water. In another small bowl of water, soak and wash the coriander and scallions, then set aside.

Fill a basin with water and add 3 tsp of salt to form a mild saltwater solution. Take 4 fresh scallops, use a small knife to cut off the black visceral sac and intestinal line while keeping the mantle/skirt attached, then detach the scallop meat and soak in the saltwater for 10 minutes.

Sprinkle 1 tsp of salt onto the detached empty scallop shells. Rub and scrub the inner and outer shell surfaces thoroughly with your hands and water to remove dirt and sand. Repeat 2 to 3 times until clean and white, then drain.

Take the scallops out of the saltwater after soaking for 10 minutes. Place them in your hand under gentle running tap water, gently squeezing and flushing out any remaining fine sand from the mantle folds and crevices.

Place the rinsed scallop meat in a colander to drain excess water, then arrange them flat on kitchen paper towels. Cover with another paper towel and press gently until the surfaces are completely dry.

Finely chop 2 scallions into scallion flakes, cut 2 sprigs of coriander into small segments, and deseed and slice 0.5 red chili into fine strips, then set aside on a plate.

Bring a wok of water to a rolling boil over high heat. Place 50g of softened glass noodles into a mesh strainer and blanch in boiling water for 1 minute until soft and translucent. Lift out, drain, and plunge immediately into cold water to chill, then drain thoroughly.

Using the remaining boiling water in the wok, place the 4 cleaned scallop shells in and boil over high heat for 2 minutes to sanitize. Use tongs to remove and drain them in a colander.

In a small bowl, combine 4 tbsp of silver garlic sauce (seasoned raw minced garlic with warm oil), 1 tbsp of golden fried minced garlic, and 1 tbsp of oyster sauce. Stir well with a spoon until thoroughly blended into a rich gold & silver garlic sauce.

Prepare a serving plate and spread a thin layer of blanched glass noodles at the bottom. Arrange the 4 sanitized scallop shells flat on top of the noodles, placing another small nest of noodles inside each shell. Place the dry scallop meat and mantle on the noodles inside each shell, then top each with 1 tbsp of the mixed garlic sauce.

Bring water in the steamer to a roaring boil over high heat until heavy steam rises. Place the assembled scallop plate onto the rack, cover tightly, and steam over high heat for exactly 4 minutes. When done, open the lid to see the scallops plump, opaque white, and intensely fragrant, then turn off heat and remove the plate using plate tongs.

Evenly sprinkle the chopped scallions, coriander segments, and red chili strips over the steamed scallops and garlic sauce to add freshness and vibrant color.

Pour 2 tbsp of cooking oil into a wok and heat over high fire until smoking hot. Use a metal ladle to scoop the hot oil and sizzle it over the scallions, garlic, and coriander on each scallop until crackling, releasing intense aromas.

Drizzle 2 tbsp of steamed fish soy sauce around the scallops and vermicelli, then sprinkle the remaining 1 tbsp of crispy fried golden garlic on top for extra texture before serving.