Chinese Steamed Scallops with Vermicelli 

Hello guys! 
So my mom was over on holiday and that is why I haven’t posted recently, I was busy being the great daughter that I am! haha

While she was here, we went to Billingsgate Market – my first time as well! – and I completely fell in love with the place! If I could, I would have bought the whole place.
My recipe for you today is Chinese Steamed Scallops with Vermicelli – This recipe is amazing however it takes time if you are buying fresh scallops, which I would definitely recommend for the visual effect of course.

  
 
Ingredients: 

  • 6 half-shelled fresh scallops
  • 30g of rice vermicelli 
  • 1 tablespoon cooking oil 
  • 8 middle size garlic cloves
  • 1 handful coriander
  • 2 spring onions
  • 2 teaspoons sesame oil 
  • Salt

In a large bowl, soak your vermicelli in boiling water. While the noodle softens, remove the scallop meat from its shell, with a spoon or a small knife and wash the meat under cold water to remove  sand or any dirty bits. You will also want to wash the shells to remove all dirt, as you will be using this to present/eat the dish.  

Place some water in wok and set up the steamer – You can place the shells directly into the steamer or you can put them on a plate, which is what I prefer. If you are not using a plate, you will need to place the vermicelli evenly in each shell under the scallop. Alternatively, place the bunch of vermicelli on the plate and drizzle with the sesame oil making sure that they are all coated – If you don’t do this, it might get stuck to the plate and you will curse at yourself when you try to wash that plate. 

Depending on the size of your steamer/wok, you might have to cook the scallops in 2 batches. 

Put the garlic in a blender or food processor, add the cooking oil, coriander, spring onions and salt to taste. Blitz the ingredients until it becomes a thick paste and scoop the mixture into each of the shells next to the scallop meat. 

Bring the water up to boiling and then continue to cook for 8-10 minutes.

This recipe takes a bit of time for preparation, but it is well worth the work. Serve the scallops with the vermicelli 

Enjoy! 

Ana x