Easy Steamed Scallops with Garlic and Vermicelli Noodles (蒜香扇贝)

This is a super delicious appetizer typically served at Cantonese restaurants. It’s not an everyday dish, but really reserved for special occasions.
The ingredients in this recipe are slightly different from your typical steamed scallops with garlic, in that we use salted (or preserved) black beans (made from soy) and tons of garlic 🧄 ! If you don’t like so much garlic, feel free to reduce this 😋
Our ancestors have been using garlic for centuries for its medicinal properties, which includes warding off colds, improving brain function and lowering blood pressure, amongst others. Healthy and Delicious! What more can we ask for? Just don't go kissing anyone after eating this :)
INGREDIENTS
8 scallops in half shell
½ tbsp salted black bean 豆豉
½ tbsp oyster sauce
1 - 1 ½ tbsp light soy sauce
2 tbsp vegetable oil
2 ½ bulbs garlic minced
55g bean vermicelli (approximate), soaked and drained
Garnish
2 tbsp vegetable oil
1 stalk spring onion sliced, green part only
2 birds eye chilli
METHOD
PREPARATION
1. Soak ½ tbsp salted/preserved black bean in water for 30 minutes, fully submerged. Once softened, drain the water in a colander.
2. Soak approximately 55g of bean vermicelli (aka glass noodles/mung bean/green bean threads) in warm/hot water for 30 minutes. Make sure it is fully submerged. Once softened, drain the water in a colander.
3. Finely mince 2 ½ bulbs garlic (you might want to use a food processor to speed up the process)
4. Fill steamer with water to boil (up to 3 cm below steaming plate)
5. Wash scallops and gently remove scallop meat from shell (you can use a small knife too)
6. Twirl approximately 15-20g noodles around your fingers to form a round shape. It will look like a nest. Place each portion on top of the scallop shell, followed by the scallops on top of the noodles.
7. Finely mince the softened salted black beans, set aside
THE SAUCE
1. In a saucepan, add minced garlic to 2 tbsps of heated vegetable oil
2. Add salted black beans, oyster sauce and soy sauce
3. Fry until fragrant and remove from stove
4. Evenly proportion the garlic onto each scallop (approx 1 tbsp each)
COOKING
Place all the scallops in the steamer and cover with a lid. Steam on high heat for 5 minutes (the timing is dependent on the size of the scallops).
While waiting...
1. Finely chop the chilli (seeds removed if you want it less spicy). Place in a small prep bowl for garnishing later.
2. Turn off the fire for the scallops when the 5 minute timer goes off
3. Heat up 2 tbsp vegetable oil until smoke point
4. Remove scallops from steamer and place on serving plate
5. Pour heated oil on each scallop
6. Garnish with spring onion and chilli
Enjoy!

[@aiswaryaharidas3980]

Woww!! Mouth watering flavours!!

[@adeykim]

Great to see another video! 👍

[@CarolTansKitchen]

Aww thanks ☺️ will you try making?

[@kaiyanzhu8925]

Cooked this dish during Spring Festival, but my receipt is too simple compared with this one. Good to know this receipt. More richful savory flavor would be added.

[@nelsongutierrez3917]

Well done cow.. nice video. Hope one day u Will Cook it for me

[@yingtongzhou3694]

😍😍😍

[@anonymously241]

R you Vietnamese? 🇻🇳

[@CarolTansKitchen]

No, we are Malaysian :)

[@nickcandsarahy]

Who dis chef? Can I have her number?

[@CarolTansKitchen]

I laughed out loud 😂 ha ha ha