Steamed Scallops with Garlic蒜蓉蒸元貝
A classic Cantonese dish featuring fresh scallops steamed with a generous amount of fragrant garlic and light soy sauce, often served on a bed of vermicelli.
01Ingredients
- 6 large fresh scallops, in shell
- 60g garlic, minced
- 2 tbsp light soy sauce
- 1 tbsp cooking oil (e.g., peanut oil or vegetable oil)
- 1 tsp sugar
- 1/4 tsp white pepper
- 20g vermicelli (bean thread noodles), soaked
- 1 tbsp chopped green onions, for garnish
- 1 fresh red chili, deseeded and finely chopped (optional, for garnish)
Nutrition (per serving)168kcal
- Protein18.5g
- Carbs8.2g
- Fat6.8g
Fiber 0.5 gSodium 412 mg
02Steps
- Clean the scallops thoroughly. Remove the black sac and any grit. Separate the scallop meat from one shell, retaining the other shell for serving. Rinse and pat dry.
- In a bowl, combine minced garlic, light soy sauce, sugar, and white pepper. Mix well.
- Place the soaked vermicelli evenly onto the scallop shells. Top each shell with a scallop meat. Spoon the garlic mixture generously over each scallop.
- Heat water in a steamer until boiling. Carefully place the assembled scallops into the steamer. Steam for 6-8 minutes, or until the scallops are cooked through and opaque.
- Carefully remove the steamed scallops from the steamer and arrange them on a serving platter. Heat cooking oil in a small pan until shimmering. Pour the hot oil evenly over the scallops. Garnish with chopped green onions and finely chopped red chili (if using). Serve immediately.
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