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Steamed Scallops with Garlic and Vermicelli

groups4 servingsspeedEasycountertopsPrep: 15 minsskilletCook: 5 minsscheduleTotal: 20 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

16 Steps Total
01
Preparation
00:02:05

Soak 1 bundle of vermicelli in water until softened.

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Watch out

Vermicelli must be thoroughly softened, otherwise it will absorb moisture and become hard during steaming.

Ingredients:vermicelli (1 piece)
Tools:bowl
02
Preparation
00:02:10
warningStay safe

Be careful with your fingers when using sharp tools, and avoid being cut by sharp shell edges.

Use a small knife along the edge of the shell to take out 4 scallops.

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Watch out

Use a small knife close to the shell edge, otherwise it will cut the scallop meat or scratch your hand.

Ingredients:scallop (4 piece)
Tools:knife
03
Preparation
00:03:30

Open the scallop skirts and rinse them thoroughly strip by strip with clean water.

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Watch out

Scallop skirts contain sand, must open and wash strip by strip, otherwise it will affect the texture.

Ingredients:scallop
04
Preparation
00:03:37

Gently wash the scallop meat and internal dirt with clean water.

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Watch out

Be gentle when washing the scallop meat to avoid breaking the tender meat.

Ingredients:scallop
05
Preparation
00:04:04

Use a steel brush to thoroughly scrub the inside and outside of 4 scallop shells.

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Watch out

The shell surface must be scrubbed clean, otherwise mud and sand will fall into the food during steaming.

Ingredients:scallop (4 piece)
Tools:steel brush
06
Preparation
00:04:20
warningStay safe

Do not rub your eyes with your hands after cutting chili, capsaicin will cause strong stinging pain.

Flatten, peel and wash 1 garlic, wash 1 chili, remove top, deseed and chop, wash and chop 1 coriander.

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Watch out

Remove chili seeds thoroughly, otherwise it will be too spicy and mask the fresh seafood flavor.

Ingredients:Garlic (1 piece)diced bird's eye chili (1 piece)Coriander (1 piece)
Tools:knifecutting board
07
Preparation
00:05:06

Chop the washed garlic into fine minced garlic and put it in a bowl for later use.

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Watch out

Garlic must be chopped finely enough so that it can release fragrance evenly when hot oil is poured.

Ingredients:Garlic
Tools:knife
08
Active Cooking
00:05:31
warningStay safe

The oil temperature is extremely high, do not let water drops splash into the hot oil to avoid oil splashing and burns.

Pour 2 tbsp of cooking oil into the wok at high flame and heat until boiling and smoking.

local_fire_departmentHigh flame
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Watch out

Must use fresh cooking oil, do not use reused oil, otherwise it will affect the fresh seafood flavor.

Ingredients:Cooking oil (2 tbsp)
Tools:wok
09
Active Cooking
00:05:47

Add a little sugar and appropriate amount of abalone sauce into the minced garlic bowl to season.

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Watch out

Do not add too much sugar, otherwise it will mask the natural sweetness of the scallops.

Ingredients:sugar (0.5 tsp)abalone sauce (1 tbsp)
Tools:bowl
10
Active Cooking
00:06:16
warningStay safe

Hot oil will bubble and splash violently when poured into the bowl, hold the hot wok steady and keep a proper distance.

Quickly pour the boiling hot oil into the minced garlic bowl to release rich garlic aroma, then add a little tapioca starch and mix well.

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Watch out

The hot oil must be completely boiling to instantly release the garlic aroma, otherwise the raw garlic taste will be too strong.

Ingredients:tapioca starch (0.5 tsp)
Tools:spoon
11
Preparation
00:06:36

Use scissors to cut the softened vermicelli into bite-sized lengths.

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Watch out

Do not cut the vermicelli too short, otherwise it cannot be picked up after steaming.

Ingredients:vermicelli
Tools:scissors
12
Preparation
00:06:47

Arrange 4 washed scallop shells on a plate, and put a small amount of cut vermicelli into each shell.

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Watch out

Do not put too much vermicelli in each shell, otherwise it will overshadow the scallop flavor.

Ingredients:scallop (4 piece)vermicelli
Tools:plate
13
Preparation
00:07:06

Spread the washed scallop skirts flat on the vermicelli in each shell.

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Watch out

The skirts should be distributed evenly to avoid uneven heating during steaming.

Ingredients:scallop
14
Preparation
00:07:16

Put the scallop meat back on the vermicelli and skirts in each shell.

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Watch out

Place the scallop meat in the center to ensure a nice presentation.

Ingredients:scallop (4 piece)
15
Preparation
00:07:23

Use a spoon to spread the prepared garlic sauce and chili evenly on each scallop.

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Watch out

Spread the garlic sauce evenly on the scallop surface, otherwise some parts will lack flavor after steaming.

Ingredients:diced bird's eye chili (1 piece)
Tools:spoon
16
Active Cooking
00:07:51
warningStay safe

Steam will rush out when opening the wok lid, keep your body and face away from the wok opening to prevent steam burns.

Boil a pot of water in a wok at high flame, put in the scallop plate, cover and steam at high flame for 5 minutes until scallops are thoroughly cooked.

local_fire_departmentHigh flame
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Watch out

Strictly control the steaming time to 5 minutes, otherwise the scallop meat will become tough and chewy.

Ingredients:scallop (4 piece)
Tools:steaming rackwok

groceryAll Ingredients

scallop4 piece
Garlic1 piece
vermicelli1 piece
Coriander1 piece
diced bird's eye chili1 piece
sugar0.5 tsp
abalone sauce1 tbsp
Cooking oil2 tbsp
tapioca starch0.5 tsp

blenderAll Tools Needed

bowlknifesteel brushcutting boardwokspoonscissorsplatesteaming rack