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!