Steamed scallops with glass noodles

Bringing the clean fresh flavours of the ocean to the table, the scallops are flavoured with fried garlic and soy, and the noodles soak up all the delicious juices.

Credit: Alana Dimou

• serves

  4

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

This is simply the best way to eat scallops or razor clams, and is usually served as a starter.

Ingredients

• 2 tbsp light soy sauce
• 1 tsp caster sugar
• 1 tbsp minced garlic
• 1 tbsp fried garlic (see Note for recipe)
• 20 g glass noodles, soaked and drained
• 8 fresh scallops on the half shell, rinsed
• 2 tbsp thinly sliced spring onion, green part only

Instructions

1. Place the soy sauce, sugar and 2 tablespoons of water in a small bowl and mix until the sugar has dissolved. Stir in the minced garlic and fried garlic.

2. Cut the noodles into 5-cm lengths. Place a thin layer of noodles onto the scallop shells, underneath the scallops. Spoon the garlic and soy sauce over the top.

3. Pour water into a large saucepan to a depth of about 3 cm and bring to the boil.

4. Arrange the scallop shells on a steamer tray or plate (without overlapping), then cover and steam for 1½–2 minutes or until the scallops are just cooked. Depending on the size of your steamer you may need to do this in two batches. Sprinkle with spring onion and serve hot.

Note

• To make the fried garlic, rinse 20 cloves of garlic in water for 2 minutes, drain well and spread out on paper towel to dry for 15 minutes. Then pour 2 litres canola oil into a wok or large frying pan and heat to 160°C or until a cube of bread dropped in the oil browns in 30–35 seconds. Add a 4-cm piece ginger, then the garlic and reduce the heat to medium. Cook, stirring gently, for 30 seconds, then add 3 dried bird’s eye chillies, stirring so it doesn’t all clump together. Cook until the garlic is lightly golden, then strain into a clean saucepan. Spread out the garlic mixture on paper towel to drain and cool. As it cools it will become crispy. Season with salt, then store in an airtight container. It will keep for up to 4 days.

Recipe from Hong Kong Local by ArChan Chan, Smith Street Books, RRP$ 39.99. Photography by Alana Dimou, food styling by Bridget Wald.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This is simply the best way to eat scallops or razor clams, and is usually served as a starter.