- Preparation time: 15 minutes
- Cooking time: 5 minutes
- Difficulty Level: **
- half dozen large scallops with shell
- 6 garlic clove, mashed 6
- 1 red chilli, very finely chopped
- 1 tablespoon olive oil
- 75g green bean threads (Vermicelli)
- 1 spring onion, very finely chopped
- 1 tablespoon shaoxing wine
- light soy sauce to taste
How to Cook
Remove the scallops from their shells and pull away the white muscle and put into a bowl with shaoxing wine, marinate about 5 minutes. Clean the shells and keep for serving.
Prepare Vermicelli in a big bowl and soak with cold water for at least 15 minutes. Pour boiled water on quickly. Drain and set aside.
Divide the Vermicelli among the shells evenly. and place scallop onto vermicelli.
Heat up a fry pan with a tablespoon oil, reduce heat to low-medium and stir garlic until light brown. Divide garlic and oil into each scallop, sprinkle chilli on scallop and add few drops of light soy sauce. Steam scallops for 4 minutes
Sprinkle spring onion on steamed scallops, heat up the rest oil until very hot and pour onto the scallops, serve as hot.