Best Scallops With Vermicelli Recipes

STEAMED GARLIC SCALLOPS WITH VERMICELLI (蒜蓉粉丝扇贝)

Steps:

• Immerse the vermicelli in cold water until the vermicelli becomes soft, about 15 minutes (depending on the type and brand of vermicelli).
• Julienne the green parts of the 2 green onions and put them in ice water for about 15 minutes (this will make the green onions curl up a bit).
• While waiting for the vermicelli and green onions, prepare the other ingredients. Peel and mince the garlic. Chop the 2 teaspoons of fermented black beans and fresh chili peppers into small pieces. Set aside.
• Heat a skillet under medium-low or low heat and add 2 tablespoons of vegetable oil. When the oil is slightly warm (not hot), add all the minced garlic. Lightly fry the garlic until fragrant and soft, but not brown; about 1 minute. Transfer the garlic along with the oil to a bowl. Add the chopped fermented black beans, 1 tablespoon of light soy sauce, and 1/4 teaspoon of sugar to the garlic, mixing well.
• Heat the steamer under medium-high heat. While waiting for the water to boil, plate the scallops. First, arrange the scallop shells (or small sauce dishes) on a large plate that fits inside the steamer. Second, take a small portion of the softened vermicelli and use two hands to loop the vermicelli into a little nest and put it on top of each scallop shell (or a small sauce dish). Third, add 1 teaspoon of the sauce to the vermicelli. Fourth, put one piece of scallop meat on top. Finally, add an additional 1 teaspoon of the sauce on the scallop.
• When the water boils in the steamer, carefully transfer the plated scallops to the steamer. Cover the lid and steam for 5 minutes under medium-high or high heat. When the time is up, immediately remove the scallop to avoid overcooking.
• Drain the julienned green onions and pat dry with a paper towel. Arrange a few green onions and 2 to 3 chopped fresh chili peppers on top of each scallop. Heat the remaining 1 tablespoon of vegetable oil under high heat. When the oil is hot but not smoking, pour a little bit on top of each scallop. Enjoy while hot!

STEAMED SCALLOPS WITH VERMICELLI (HOW TO COOK SCALLOPS PART I)

Steps:

• In a large bowl, add 1 cup of boiling water and soak the vermicelli until soft.
• 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. Place the meat in a middle bowl and marinade with cooking wine for around 10 minutes.
• Wash the shell carefully too with a brush.
• Place some water in wok and set up the steamer. Then place the shell one by one on the steamer.
• Place a fitful amount of vermicelli on the shell firstly and then place the meat back to the shell one by one.
• 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.
• Scoop the garlic sauce oil to top the prepared scallops along with chopped chili pepper.
• 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.
• Heat up around 1 tablespoon of cooking oil in pan until there are waves on the surface. Scoop the hot oil to pour on the steamed scallops. Serve hot!

CANTONESE STEAMED SCALLOPS WITH VERMICELLI GLASS NOODLES

Steps:

• Soak vermicelli noodles in warm water for 10-20 minutes while you prepare the sauce and clean the scallops
• Mix light soy sauce, dark soy sauce, sugar, Thai chili (optional), garlic, and parsley in a bowl until the sugar dissolves
• Heat sesame oil in a pan over medium high heat and fry the ginger and scallion for a minute until fragrant
• Add oil mixture into sauce bowl and mix well. Set aside for serving
• Boil of pot of water and place steamer over it
• Clean the scallops, remove from shell, and set them aside. Drain the vermicelli and cut in half with food scissors
• Place a portion of noodles on each scallop shell. Add a scallop on top of each portion of noodles, and sprinkle some garlic on top of the scallops
• Once the water is boiling and the steamer is ready, carefully place each scallop shell into the steamer and steam for 3 minutes. You may have to do this in batches depending on the size of the steamer. I was able to fit three per batch.
• Remove cooked scallops and pour some sauce over each using a small spoon
• Sprinkle any leftover spring onions over the scallops and serve.

SCALLOPS WITH VERMICELLI RECIPE

Steps:

• 1. Combine scallops, lemon juice and parsley in glass dish to marinate while preparing sauce. 2. Heat oil and 1 tablespoon butter in large skillet over medium high heat. Cook and stir onion and garlic until onion is tender. 3. Add tomatoes with juice, basil, oregano, and thyme. Reduce heat to low, cover and simmer for 30 minutes. **4. Cook pasta and add to sauce. You can add scallops to sauce two minutes before adding pasta to cook. I prefer to do this: prepare another skillet with 1 tablespoon each of olive oil and butter to brown scallops 2 minutes on each side. Cook over medium high. You get a very nice sear. I add these to the top of the pasta/sauce. Great presentation. 5. Add half and half and nutmeg at very end, just before adding pasta.