Steamed Scallops over Glass Noodle 蒸帶子
By Ellen L. Published: 2012-02-24
One of the wonders of living in Hong Kong is the fresh seafood that you can get here on an everyday basis. Where else in the world are people so snobby about their seafood that they demand it alive until the moment that it is ready for cooking?! And so we can go to our local wet markets and find an awe inspiring assortment of the freshest seafood of all kinds on a daily basis. And so we happened upon a catch of fresh scallops, a huge tank full, still alive and kicking. (Well, not 'kicking' exactly. I think scallops more likely are 'waving'.) The wet market lady shucked the top shells upon our request and then we were off, laughing with glee at our incredible find for the night's dinner. And how to cook this treasure of the seas? Simply steamed in all its fresh glory of course! And so we made Steamed Scallops over Glass Noodle, or where the scallops are steamed til just tender while the garlic and scallop juice infuse the bottom bed of delicate glass noodles with a deliciously fresh and tasty flavour. And how can you beat serving on the shell for presentation? Yumm, umm. Beautiful, delicious and easy to make!
Steamed Scallops over Glass Noodle RecipeIngredients
8-10 fresh scallops
5 garlic cloves, chopped
1/4 cup spring onions, cut to rounds
1 package glass noodles (also know as vermicelli, green bean thread or mung bean threads)
Clean the scallops in running water, getting rid of any sand and the extra bits such as the frill and the black colored stomach. Most folks like to peel away everything except the lovely scallop itself, but for others like us, we like to keep the roe of the scallop, an orange sac next to the scallop, which is a delicious treat in itself. Now detach the whole thing from the shell by using a spoon to scoop along the shell under the scallop so that the meat comes off completely. Remove the steamer basket from the steamer and place your plate inside. Arrange scallop shells on the plate.
Soak the glass noodles in hot water to cover for 20 minutes in a large bowl until soft, then drain. Carefully twirl a small handful of the glass noodles onto each shell, then place the scallop (or scallop and roe) on top and sprinkle each scallop generously with garlic.
Once your steamer is boiling, carefully replace the bamboo steamer basket back into position (being really careful of the hot steam!) and close the lid. Steam over high heat for 6 minutes. Remove from heat and immediately sprinkle spring onion rounds over the scallop. If desired you can add a few drops of scalding hot oil over each scallop. This will slightly cook the spring onions and add extra flavour and smoothness to your dish. Serve hot and enjoy!
More Deep Sea recipes at The Hong Kong Cookery:
Drunken Shrimp 醉蝦
Steamed Dungeness Crab and Egg White
Tofu with Shrimp 蝦仁豆腐