Sweet juicy scallops steamed with aromatics and served with an umami seafood soy and bouncy vermicelli noodles, a Chinese banquet dish set to impress!

What are steamed scallops?

Chinese steamed scallops are a tasty and beautiful dish often served during special occasions in Chinese cuisine.

Fresh scallops are cleaned and placed on their half shells with mung bean vermicelli. They are topped with sliced ginger and chopped garlic, then steamed until just cooked. A savory sauce made from soy sauce, sesame oil, and Chinese cooking wine is poured over the scallops, and hot oil is drizzled on top to enhance the flavor.

The dish is usually garnished with fresh herbs like cilantro or green onions. These scallops are enjoyed during dim sum, banquets, weddings, and important holidays like Lunar New Year, making any meal feel special and highlighting the natural sweetness of the scallops.

Ingredients

• Mung Bean Vermicelli: Acts as a bed for the scallops, absorbing the flavors from the sauce and the juices released during steaming. Adds a delicate texture to the dish.
• Scallops: The main ingredient, providing a sweet and delicate seafood flavor. The fresh, tender texture of the scallops is the highlight of the dish.
• Ginger: Adds a fresh, slightly spicy aroma and flavor. Helps to balance the richness of the scallops and provides a fragrant note.

• Garlic: Contributes a savory and aromatic flavor. Enhances the overall depth of the dish with its distinct taste.
• Sugar: Balances the saltiness of the soy sauce and the savory elements of the dish. Adds a touch of sweetness to the sauce.
• White Pepper: Adds a mild heat and a subtle peppery flavor. Complements the other seasonings without overpowering them.

• Chicken Powder: Enhances the umami (savory) flavor of the sauce. Adds depth to the overall taste.
• Sesame Oil: Provides a nutty and aromatic flavor. Adds richness to the sauce.
• Chinese Cooking Wine: Adds complexity and a slightly sweet flavor. Helps to tenderize the scallops and enhances the overall aroma.

• Soy Sauce: Adds saltiness and umami. Gives the sauce a deep, rich flavor.
• Water: Dilutes the sauce to the right consistency. Helps to evenly distribute the flavors.
• Vegetable Oil (heated until smoking): When poured over the scallops, it releases the aromas of the ginger and garlic. Adds a finishing touch by creating a slight sizzle and enhancing the flavors.

Tips for perfect steamed scallops

Choose Fresh Scallops: Use fresh scallops for the best flavor and texture. They should have a sweet, ocean-like smell and be firm to the touch.

Clean Thoroughly: Ensure the scallops are cleaned properly, removing any sand or grit. Rinse them under cold water and pat them dry with a paper towel.

Even Sizing: Try to use scallops of similar size to ensure they cook evenly. If the sizes vary, smaller ones may cook faster, and larger ones may need more time.

Proper Steaming Setup: Use a bamboo steamer, metal steamer, or a steaming rack in a wok or pot. Ensure the steaming apparatus is large enough to hold the scallops in a single layer.

Pre-soak the Vermicelli: Soak mung bean vermicelli in warm water until softened. This ensures they cook evenly during the steaming process.

Steaming Time: Steam the scallops over high heat for about 5-7 minutes. Be careful not to overcook them, as they can become tough and rubbery. They should be opaque and just firm to the touch when done.

Check for Doneness: The scallops are done when they are opaque and slightly firm to the touch. They should not be translucent in the center.

Steamed Scallops with Glass Noodles

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Print Recipe

Sweet juicy scallops steamed with aromatics and served with an umami seafood soy and bouncy vermicelli noodles, a Chinese banquet dish set to impress!

• Total Time: 25 minutes
• Yield: 12 Scallops 1x

Ingredients

Scale 1x2x3x

• 1 packet Mung bean vermicelli
• 12 Scallops, cleaned in shell
• Half knob ginger, thinly sliced
• 6 cloves Garlic, finely chopped
• Spring onion and coriander, for garnish

Sauce

• 1/2 tsp Sugar
• 1/4 tsp White pepper
• 1 tsp Chicken powder
• 1 tsp Sesame oil
• 1 tbsp Chinese cooking wine
• 2 tbsp Soy sauce
• 1/3 cup Water
• 1/4 cup Vegetable oil, heated until smoking

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Instructions

1. Soak the mung bean vermicelli in warm water for about 10 minutes or until softened. Drain and set aside.
2. Clean the scallops thoroughly, ensuring they are fresh and free of any sand or grit. Place each scallop on its half shell.
3. Thinly slice the ginger and finely chop the garlic.
4. In a small saucepan mix together the sugar, white pepper, chicken powder, sesame oil, Chinese cooking wine, soy sauce, and water until the sugar and chicken powder.
5. Heat on medium heat until completely dissolved.
6. Top each scallop with a little bit of vermicelli.
7. Then top each scallop with a few slices of ginger and a small amount of chopped garlic.
8. Arrange the scallops in a single layer on a steaming tray. Steam over high heat for about 5-7 minutes, or until the scallops are just cooked through.
9. Carefully remove the steaming tray from the heat. Spoon the prepared sauce over each scallop. Heat the vegetable oil until it is smoking hot and then carefully pour a small amount over each scallop to release the aroma and add a finishing touch.
10. Serve the steamed scallops hot, garnished with fresh cilantro and green onions if desired.

• Author: Vincent Yeow Lim
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Seafood
• Method: Easy
• Cuisine: Cantonese

Nutrition

• Serving Size: 1 scallop
• Calories: 76
• Sugar: 1 g
• Sodium: 228.5 mg
• Fat: 5.1 g
• Carbohydrates: 3.5 g
• Fiber: 0.5 g
• Protein: 4.5 g
• Cholesterol: 7.2 mg