Best Steamed Chinese Scallops 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 SOY SAUCE AND GARLIC OIL

Steps:

• Mix the soy sauce, sugar, water and blend well. Set aside. Heat up a wok, add in the oil and stir fry the chopped garlic until light brown. Dish out and set aside. Lay the scallops on a plate, add the soy sauce on each of them and steam for 4-5 minutes or as soon as the scallops turn opaque. Add some garlic oil and chopped scallions on each scallop and serve immediately.

STEAMED CHINESE SCALLOPS

Steps:

• Clean the scallops and reserve one of the shells.
• Brush the scallops with garlic. Put the scallops in a scallop shell.
• Mix the soy sauce and chili garlic sauce together, and pour the mixture onto the scallops.
• Put the shell into a bamboo steamer, and steam for 4 to 5 minutes. Take the scallops out the shell and serve immediately, garnished with ginger.