There is something so beautiful about steamed scallops in their shells that to me, the visual is as pleasing as the eating. The shells have been disinfected in hot water so that they are clean to eat from. This is one dish which only require basic culinary skills, yet it definitely looks good enough to impress your dinner folks.
Steamed scallops with glass noodles was one of my favorite dishes when we lived in Beijing. These steamed scallops were served with a salty-sweet soy sauce and caramelized minced garlic over glass noodles on the half shell and were so delicious. They cost about 13 RMB about 2 bucks a piece and you had to buy at least 3, which was no sweat, even if I was the only one eating them!
Scallops on the half shell are hard to find, as far as I know. I have been searching high and low for them for quite some time now. The seafood store sells live crawfish, scallops on the half shell, cockles, various fresh oysters, crab legs, etc.
These garlicky steamed scallops come together in less than 30 minutes, making for a quick and easy appetizer. Clean the scallop shells with a brush and pat dry with paper towels. Separate the 2 sides of the shells and discard the side unattached to the adductor muscles.
A dash of Shaoxing wine and Sesame oil and a dash of warm water if too salty. A squeeze of Lemon. Mix well.
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What a clever idea it is to put some mung bean vermicelli aka glass noodles or tang hoon at the bottom of the scallops to soak up all the scallop juices. It inspired me to cook this dish too, though I did mine in a slightly different way. The result is incredible. To me, it looks and tastes like a restaurant quality dish, yet so easy to pull off.
Steamed Scallops with vermicelli in shell with garlic, soy sauce, sesame oil and chopped chili peppers. Steamed Scallop is a famous Chinese dish, quite popular in provinces aside the sea. I am living in Guangong now and those scallops are really quite yummy and cheap.