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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Prepare 100g of vermicelli and soak it in freshly boiled water for 30 minutes.
Watch out
The vermicelli must be thoroughly soaked in boiling water, otherwise it will remain undercooked and chewy after steaming.
Chop 1 spring onion into green onion pieces, deseed and dice 1 red pepper, and peel and mince 10 cloves of garlic.
Watch out
Mince the garlic evenly in size, otherwise some parts will burn while others remain uncooked during frying.
Clean 6 scallops and shells, use a knife to scrape the meat away from the shell, wash away grit, and squeeze out the dirt in the middle.
Watch out
Be sure to thoroughly wash away all sand and entrails around the scallop meat, otherwise it will feel gritty when eaten.
Hot oil may splatter when ingredients are added, operate carefully to avoid burns.
Heat the pan, add 30ml oil, add minced garlic and sauté over medium-low heat until fragrant. When it turns almost golden, add 1 chopped red pepper and fry until golden. Transfer to a bowl, add 1g salt and 1g sugar, and mix well.
local_fire_departmentMedium-low heatWatch out
The heat must not be too high, otherwise the minced garlic will easily burn and become bitter. It must be sautéed over medium-low heat until golden brown.
Arrange 6 scallop shells on a plate, place the soaked 100g vermicelli on top, then place 6 scallop meats, and finally spread an appropriate amount of the cooked garlic sauce on each scallop.
Watch out
Distribute the vermicelli and scallops evenly among the shells, and spread the garlic sauce evenly, otherwise the flavor will be uneven after steaming.
Be careful of hot steam when opening the steamer lid to avoid scalding your face and hands.
Bring the water in the wok to a boil, place the plate of assembled scallops inside, cover with a lid, and steam on high heat for 6 minutes (steam for 4 minutes if scallops are small).
local_fire_departmentHigh heatWatch out
The water must be fully boiling before steaming, and do not steam for too long, otherwise the scallop meat will become tough and rubbery.
Must use heat-resistant gloves when taking the plate out from the boiling steamer to avoid burns.
Take out from the steamer after steaming, sprinkle some green onions on each scallop, and drizzle 5ml of seasoned soy sauce for seafood on each to serve.
Watch out
Drizzle the seasoned soy sauce evenly over each scallop, otherwise the seasoning will be unevenly distributed.
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