Steamed scallops with onion and glass noodles

Name: Steamed scallops with onion and glass noodles
Total time: 2400 s
Yield: 2-4 servings
Cuisine: British
Ingredients: 4-6 Live scallops; 7 garlic; A few Spring onion; 1 small bag of glass noodles

Taz Chuck @TazChuck

Hong Kong

A simple-to-make yet very delicious Cantonese style dish. The soul of this dishactually lies within the onion and glass noodles.

Taz Chuck @TazChuck

Hong Kong

A simple-to-make yet very delicious Cantonese style dish. The soul of this dishactually lies within the onion and glass noodles.

Saved

Ingredients

40 minutes

2-4 servings

4-6Live scallops
7garlic
A fewSpring onion
1small bag of glass noodles
Dash of soy sauce

Saved

Steps

40 minutes

1

Starting with the glass noodles. Immerse the noodles into hot water. The hot water will cook the glass noodles. Add salt to the hot water as well to give the noodle a bit of flavour.
2

Chop the garlic and separate them into two bowls. Add oil and salt into one. Use low heat to slowly stir fried the minced garlic to remove some of its spice.
3

Just before the garlic is turning gold, turn off the heat and add the remaining half of the garlic. This stops the temperature rise and prevent the garlic from burning.
4

Place the glass noodles and the garlic onto the scallops. Remember to rein the scallops thoroughly to remove its fishiness.
5

Steam the scallop for around 3 to 5 minutes under high heat. If the scallops are taken out straight from the fridge, they’the probably require longer time to cook.
6

Garnish the scallops with spring onions and soy sauce.