南京扇贝粉丝
A delicate Jiangsu-style dish featuring fresh scallops and tender vermicelli steamed together in their shells, infused with garlic, ginger, and a light soy-based sauce. This elegant presentation is a specialty of Nanjing, perfect for autumn dining.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
2 人份 servings
总时长 Total
30 分钟 min
fresh scallops in shells
cleaned, with shells reserved
dried vermicelli (mung bean noodles)
soaked in warm water for 15 minutes until soft
garlic
minced
ginger
julienned
scallion
chopped, for garnish
light soy sauce
cooking wine (Shaoxing wine)
sesame oil
white pepper
salt
Clean the scallops thoroughly, removing the dark parts and retaining the scallop meat and roe. Rinse the shells and set aside.
In a small bowl, mix the minced garlic, julienned ginger, soy sauce, cooking wine, sesame oil, white pepper, and a pinch of salt to make a sauce.
Drain the soaked vermicelli and cut into shorter lengths if needed. Place a small handful of vermicelli into each scallop shell.
Place a scallop on top of the vermicelli in each shell. Spoon the sauce over each scallop, ensuring even coverage.
Arrange the filled shells in a steamer basket. Steam over high heat for 6-8 minutes until the scallops are just cooked through and the vermicelli is tender.
Carefully remove the shells from the steamer, garnish with chopped scallions, and serve hot.
Cooking Tips