When discussing delectable seafood, the mention of sea scallops, especially scallops on the half shell, is essential. These scallops, known scientifically as “Patinopecten yessoensis” and in Chinese as ‘虾夷贝’ (hsia i pei), stand out for their larger size and superior nutritional value.
A distinctive feature of sea scallops, compared to ordinary scallops, is the color of their eggs – a striking red and white. This color difference, with female glands appearing purple-red and male glands milky white, sets them apart visually and adds to their appeal, especially when prepared as half shell scallops.
Today, I’ll introduce you to the delightful recipe of “steamed half shell sea scallops.” This dish, where the scallops are complemented by vermicelli and garlic, is sure to become a favorite!
Steamed Half Shell Sea Scallops Recipe
Ingredients:
- 6-8 pcs of half shell sea scallops
- 100g fine vermicelli and 150g garlic cloves
- Steamed fish soy sauce, 10g salt, and a suitable amount of edible oil
Cooking Method:
- Soak the vermicelli in advance to soften.
- Flatten the garlic cloves and mince them for later use. Single-headed garlic is preferable for its distinct flavor, but regular garlic works too.
- In a heated pan, add cooking oil followed by the garlic. Stir continuously to prevent burning. Once the garlic releases its aroma and turns slightly golden, add salt for seasoning, then set aside in a bowl.
- Place the softened vermicelli on the cleaned half shell scallop shells.
- Place the scallop meat on top of the vermicelli.
- Drizzle each scallop with a suitable amount of steamed fish soy sauce.
- Add a portion of the garlic paste on top.
- Preheat the steamer with enough water. Once boiling, place the scallops inside.
- Steam over high heat for about 5-6 minutes. Avoid over-steaming to prevent the scallop meat from shrinking and hardening, which can affect the taste. Garnish with chopped scallions before serving.
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