A couple of days ago, Little Miao brought back a pack of scallops. After playing around with different preparations, there were still some left, which were being kept alive in water. Just as we were wondering how to eat the remaining scallops, Ah Hua came back and said he could make steamed scallop with vermicelli. After enjoying this dish, it's only right to share the method with everyone.
Method One for Steamed Scallop with Vermicelli
Ingredients Preparation
Scallops, vermicelli, garlic, pepper, salt, yellow wine, scallion, oil.
Steps
1. Remove the scallop meat from the shell, clean it and remove any grit. Also, wash the shells thoroughly.
2. Soak the vermicelli in warm water until soft, then cut into sections. Chop the garlic and scallions and set aside.
3. Marinate the scallop meat with pepper, yellow wine, and salt for about 20 minutes.
4. Take a bowl and place the scallop meat back inside the shell. Add the chopped scallion and garlic, lay the vermicelli on top, and drizzle with a little oil.
5. Bring water to a boil in a pot. Once boiling, steam the scallops over high heat for about 5 minutes.
Method Two for Steamed Scallop with Vermicelli
Ingredients Preparation
Scallops, vermicelli, oil, salt, garlic, scallion, cooking wine, fish sauce for steaming.
Steps
1. Clean the surface of the scallops using a brush to remove dirt and impurities.
2. Use a sharp knife to insert between the two shells and cut the scallop meat away from one side, discarding the half without meat.
3. Remove the innards, take out the scallop meat and the roe, marinate with cooking wine and a little salt for 5 minutes.
4. Soak the vermicelli in warm water for about 30 minutes until soft. Chop the garlic and scallions.
5. In a pan, add more oil than the amount of garlic. Heat the oil and sauté the garlic over low heat until fragrant. Mix it with a little salt and fish sauce for steaming.
6. Drain the vermicelli, wrap it around the scallop meat, and spread the seasoned garlic mixture evenly on top.
7. Bring water to a boil in a steamer, place the scallops inside, and steam over high heat for 5 minutes. Sprinkle scallion on top before serving.
Method Three for Steamed Scallop with Vermicelli
Ingredients Preparation
Scallops, vermicelli, baby bok choy, garlic, scallion, oil, cooking wine, salt, fish sauce for steaming, monosodium glutamate.
Steps
1. Cut open the scallops, take out the meat, clean it, and marinate with salt and cooking wine for 10 minutes. Wash the shells and set aside.
2. Soak the baby bok choy in salted water for 20 minutes, then rinse it clean.
3. Soak the vermicelli in hot water until soft, then drain and set aside.
4. Wash and chop the garlic and scallions; set aside.
5. Take a large bowl, place the shells inside, layer the vermicelli first, then the prepared scallops on top.
6. Heat oil in a pan, turn off the heat, and add the chopped garlic and scallions.
7. Place the oiled garlic and scallions on the scallops, add a little fish sauce and monosodium glutamate.
8. Place the bowl in a steamer, cover with plastic wrap, poke a few small holes with a knife, and steam over high heat for 5 minutes.
9. Blanch the baby bok choy and place it around the scallops before serving.
Method Four for Steamed Scallop with Vermicelli
Ingredients Preparation
1 tablespoon of fish sauce for steaming, 25 grams of minced garlic, a bundle of vermicelli, a small spoon of salt, 6 scallops, one scallion, a quarter of a red bell pepper.
Steps
1. Clean the scallops, remove any excess parts, leaving only the central meat. After processing, soak them in salt water for half an hour. Soak the vermicelli in hot water for half an hour.
2. Chop the minced garlic, red bell pepper, and scallion and set aside.
3. Heat the oil, sauté the minced garlic over low heat for about two minutes, then mix it with the red bell pepper, fish sauce, and salt. Set aside.
4. Cut the vermicelli and arrange it around the scallop meat. Place the mixed garlic sauce on top of the scallop meat and transfer to a steaming plate.
5. Place the scallops in a steamer with boiling water, steam over medium heat for 2 minutes, then low heat for 3-4 minutes. Let it sit for 2 minutes after turning off the heat before uncovering.
6. Garnish with scallions and pour hot oil over them before serving.