南京扇贝海鲜粉丝
A delightful Jiangsu dish featuring tender scallops and delicate seafood vermicelli, elegantly served in scallop shells. This beginner-friendly recipe brings the essence of Nanjing's autumn flavors to your table.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
4 人份 servings
总时长 Total
30 分钟 min
fresh scallops (large, with shells)
cleaned and separated
vermicelli (mung bean or sweet potato)
soaked in warm water until soft
chicken broth
or water
light soy sauce
oyster sauce
sugar
garlic
minced
ginger
minced
green onion
chopped, for garnish
red chili
thinly sliced for garnish (optional)
cooking oil
for drizzling
Clean the scallop shells thoroughly by scrubbing under running water. Separate the scallop meat and roe (if any) from the shells. Rinse the meat and pat dry with paper towels.
In a small bowl, mix chicken broth, light soy sauce, oyster sauce, and sugar until well combined. Set aside.
Place the soaked vermicelli onto each scallop shell, distributing equally. Top each with the scallop meat.
Arrange the filled shells on a steaming plate. Sprinkle the minced garlic and ginger over the scallops. Pour the sauce mixture over each, ensuring the vermicelli is moistened.
Heat water in a steamer over high heat. Once boiling, place the plate in the steamer, cover, and steam for 6-8 minutes, until the scallops are just cooked through and the vermicelli is tender.
Carefully remove the plate from the steamer. Drizzle a little hot oil over each scallop to sizzle the garlic. Garnish with chopped green onions and sliced red chili, if desired.
Serve immediately, keeping the scallop shells as natural serving vessels.
Cooking Tips