Steamed Scallops with Garlic 蒜蓉蒸元貝

A classic Cantonese dish featuring fresh scallops steamed with a generous amount of fragrant garlic and light soy sauce, often served on a bed of vermicelli.

Nutrition (per serving)

Ingredients

• 6 large fresh scallops, in shell
• 60g garlic, minced
• 2 tbsp light soy sauce
• 1 tbsp cooking oil (e.g., peanut oil or vegetable oil)
• 1 tsp sugar
• 1/4 tsp white pepper
• 20g vermicelli (bean thread noodles), soaked
• 1 tbsp chopped green onions, for garnish
• 1 fresh red chili, deseeded and finely chopped (optional, for garnish)

Steps

1. Clean the scallops thoroughly. Remove the black sac and any grit. Separate the scallop meat from one shell, retaining the other shell for serving. Rinse and pat dry.
2. In a bowl, combine minced garlic, light soy sauce, sugar, and white pepper. Mix well.
3. Place the soaked vermicelli evenly onto the scallop shells. Top each shell with a scallop meat. Spoon the garlic mixture generously over each scallop.
4. Heat water in a steamer until boiling. Carefully place the assembled scallops into the steamer. Steam for 6-8 minutes, or until the scallops are cooked through and opaque.
5. Carefully remove the steamed scallops from the steamer and arrange them on a serving platter. Heat cooking oil in a small pan until shimmering. Pour the hot oil evenly over the scallops. Garnish with chopped green onions and finely chopped red chili (if using). Serve immediately.

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