Steamed Scallops with Vermicelli and Garlic

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  • 12 half-shelled fresh scallops
  • 1 tablespoon Chinese cooking wine
  • 1 small bunch of bean vermicelli around 30g
  • 1 tablespoon cooking oil
  • 8 middle size garlic cloves, finely chopped
  • 1 tablespoon chopped chili pepper
  • 2 spring onions, white part and green part separated and finely chopped
  • 1 tablespoons light soy sauce
  • 2 teaspoon sesame oil
  • 1/2 teaspoon salt


  1. In a large bowl, add 1 cup of boiling water and soak the vermicelli until soft.
  2. Remove scallop meat from the shell, grasp with starch for several minutes and then wash in the running water to remove sands. If encounter any dirty bits, remove them.
  3. Place the meat in a middle bowl and marinade with cooking wine for around 10 minutes.
  4. Wash the shell carefully too with a brush.
  5. Place some water in wok and set up the steamer. Then place the shell one by one on the steamer.
  6. Place a fitful amount of vermicelli on the shell firstly and then place the meat back to the shell one by one.
  7. Heat 1 tablespoon of oil in a pan and sauté garlic until aroma, add white part of chopped spring onions to stir fry for around 1 minute. Remove the pan off the fire and add soy sauce, salt and sesame oil. Mix well to make the garlic sauce oil.
  8. Scoop the garlic sauce oil to top the prepared scallops along with chopped chili pepper.
  9. Bring the water to a boiling and then continue to cook for 8 minutes. Transfer out and lay in serving plates. Garnish chopped spring onions on top.
  10. Heat up around 1 tablespoon of cooking oil in pan until there are waves on the surface.
  11. Scoop the hot oil to pour on the steamed scallops. Serve hot!

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