Steamed Scallops with Garlic

Name: Steamed Scallops with Garlic
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Chinese Cuisine
Ingredients: 6-8 fresh scallops in shell (about 500g); 2 whole heads garlic (about 80g, minced); 4 green onions, chopped; 1 red chili pepper, julienned (for color); 3 slices ginger, julienned; 3 tbsp light soy sauce (45ml); 2 tbsp seasoned soy sauce for seafood (optional but recommended); 1 tsp sugar (5g); 1 tbsp Shaoxing cooking wine (15ml); 4 tbsp vegetable oil (60ml); 1 tsp sesame oil (5ml); Pinch of white pepper; 1 small bundle vermicelli noodles (30g, soaked, optional)

A classic Cantonese seafood dish featuring tender scallops topped with fragrant garlic sauce. Steaming preserves the natural sweetness and umami of fresh scallops.

Prep Time15m

Cook Time30m

Yield4 servings

Cuisine

Ingredients

Related Recipes

6-8 fresh scallops in shell (about 500g)
2 whole heads garlic (about 80g, minced)
4 green onions, chopped
1 red chili pepper, julienned (for color)
3 slices ginger, julienned
3 tbsp light soy sauce (45ml)
2 tbsp seasoned soy sauce for seafood (optional but recommended)
1 tsp sugar (5g)
1 tbsp Shaoxing cooking wine (15ml)
4 tbsp vegetable oil (60ml)
1 tsp sesame oil (5ml)
Pinch of white pepper
1 small bundle vermicelli noodles (30g, soaked, optional)

Steps

Clean scallops (critical): Scrub shells clean with hard brush. Insert knife from flat side of shell, scrape close to top shell to remove adductor muscle. Remove dark内脏 organs and mantle (or keep mantle). Reserve beautiful intact shells for serving.
Marinate scallops: Toss scallop meat with splash of cooking wine and white pepper. Marinate 10 minutes to remove fishiness.
Prepare garlic sauce: Mince garlic finely (by hand, not press, for better texture). Rinse 2/3 of minced garlic with water, drain well (removes harshness). Keep 1/3 raw.
Fry garlic: Heat 3 tbsp oil in wok to 300°F (150°C). Add rinsed garlic, fry on low heat until golden. Add reserved raw garlic, stir-fry evenly. Add 1 tsp sugar, pinch of salt. Remove from heat.
Prep vermicelli (optional): Soak vermicelli in warm water until soft. Cut into 10cm sections. Place on serving plate or bottom of each shell.
Assemble: Arrange scallop shells on steaming plate. Place vermicelli (if using) in each shell, top with scallop meat, spoon garlic sauce evenly over each.
Steam: Bring steamer water to rolling boil. Add scallops, steam on high heat 5-6 minutes (adjust based on size, don't exceed 7 minutes or they'll toughen).
Sizzle with hot oil: Remove from steamer. Sprinkle green onions, ginger, red chili on each scallop. Heat 1 tbsp oil in small pan until smoking hot (at least 350°F/180°C). Pour evenly over scallions and garlic to release aroma.
Season and serve: Drizzle with light soy sauce and seafood soy sauce. Add few drops of sesame oil. Serve immediately while hot.

Tips

Pro Tips: 1) Choose live scallops - shells should be closed or close when touched. 2) Clean carefully to keep shells intact for presentation. 3) Two-stage garlic: fry 2/3 until golden, then add raw 1/3 for both aroma and texture. 4) Timing is critical: small scallops 5 min, large 6-7 min max. Overcooking = tough. 5) Hot oil must be smoking to release maximum aroma. 6) Vermicelli is optional but absorbs delicious juices. 7) Seasoned seafood soy sauce is more umami than regular soy sauce - recommended. 8) Total time: 20 min prep, 6 min steam. Difficulty: Intermediate. 9) Serves 2-3, perfect for entertaining.