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Steamed Scallops with Garlic and Vermicelli

groups4 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 6 minsscheduleTotal: 26 minsoutdoor_grillSteamedlocal_fire_departmentMild
Allergens:warningMolluscswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total

schedulePrepare in advance

  • circleVermicelli needs to be soaked in warm water in advance for 20 minutes20min
01
Preparation
00:00:22
  • Peel 10 cloves of garlic and mince them finely
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Watch out

Mince the garlic as finely and evenly as possible, otherwise some parts will burn while others remain raw.

Ingredients:Garlic
Tools:cutting boardchef knife
02
Active Cooking
00:00:49
  • Put the minced garlic into a small pot, pour in 3 tablespoons of corn oil and add a pinch of salt, mix well
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Watch out

The oil should submerge the minced garlic, otherwise it won't fry evenly.

Ingredients:GarlicCorn oil (3 tbsp)Salt (1 g)
Tools:saucepan
03
Active Cooking
00:01:14
  • Turn on medium-low heat to fry the garlic, turn off the heat once it changes color, and use the residual heat to turn the garlic golden brown
local_fire_departmentmedium-low heat
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Watch out

Stir constantly while frying garlic, turn off the heat immediately as it changes color, otherwise the residual heat will quickly burn and bitter the garlic.

Tools:stove
04
Active Cooking
00:01:33
  • Add 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 0.5 teaspoon of sugar to the fried golden minced garlic and mix well
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Watch out

The pot may still have residual heat when adding seasonings, mix quickly to prevent the sauce from sticking to the bottom.

Ingredients:soy sauce (2 tbsp)oyster sauce (2 tbsp)sugar (0.5 tsp)
05
Preparation
00:01:59
  • Chop another 2 cloves of garlic and appropriate amount of chili pepper, add to the sauce and mix well
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Watch out

Combining raw and cooked garlic brings rich layers of garlic aroma, chop them evenly.

Ingredients:Garlic (2 clove)diced bird's eye chili (1 piece)
06
Preparation
00:02:17
  • Use kitchen paper towels to dry the scallops, add appropriate amount of cooking wine and salt, mix well, and refrigerate for later use
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Watch out

Scallops must be thoroughly dried, otherwise they will release water during steaming and ruin the sauce flavor.

Ingredients:scallop (10 piece)cooking wine (1 tbsp)Salt (1 g)
Tools:bowl
07
Preparation
00:02:52
  • Thoroughly rinse the shells with a sponge and clean water for later use
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Watch out

Shell crevices easily trap sand and mud, scrub carefully when cleaning.

Tools:sponge
08
Preparation
00:02:59
  • Soak vermicelli in warm water for 20 minutes, then drain well
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Watch out

Soak the vermicelli until just soft, don't soak it too mushy, otherwise it will lose its chewy texture after steaming.

Ingredients:vermicelli (100 g)
Tools:pot
09
Active Cooking
00:03:15
  • Add 1/3 of the sauce to mix with the vermicelli
  • Spread the vermicelli in the shells, top with scallop meat, and spoon the remaining sauce over it
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Watch out

Mix the sauce evenly into the vermicelli and spread the sauce evenly over the scallops, otherwise the taste will be uneven after steaming.

Ingredients:vermicelliscallop
Tools:spoonchopsticks
10
Active Cooking
00:04:09
warningStay safe

Be careful of boiling steam scalding hands and face when opening the steamer lid, it is recommended to wear insulated gloves and open from the side.

  • Put the scallops into the steamer
  • Once the water boils and steam rises, steam over medium-high heat for 5-6 minutes
local_fire_departmentmedium-high heat
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Watch out

Must put into the steamer after water boils and steam rises, strictly control the steaming time to 5-6 minutes, otherwise the scallop meat will become tough.

Tools:steamerpot
11
Active Cooking
00:04:50
warningStay safe

The heated oil is extremely hot, be careful of oil splashing and scalding skin when pouring.

  • Sprinkle with chopped scallions, heat oil and pour it over the scallions to release the aroma before serving
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Watch out

The oil temperature must be high when pouring hot oil to instantly release the scallion aroma, otherwise low oil temperature will make the scallions soggy.

Ingredients:scallion (2 piece)Corn oil (2 tbsp)
Tools:ladle

groceryAll Ingredients

Garlic12 clove
scallop10 piece
vermicelli100 g
oyster sauce2 tbsp
soy sauce2 tbsp
Corn oil5 tbsp
Salt2 g
sugar0.5 tsp
diced bird's eye chili1 piece
scallion2 piece
cooking wine1 tbsp

blenderAll Tools Needed

chef knifecutting boardsaucepanstovebowlspongepotchopsticksspoonsteamerladle