南京海鲜粉丝扇贝
A luxurious Jiangsu dish featuring fresh scallops served on their shells atop a bed of silky vermicelli, infused with garlic, ginger, and a savory seafood broth. The vermicelli absorbs the rich flavors of the sea, making it a delightful centerpiece for Mid-Autumn Festival gatherings.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
50 分钟 min
fresh scallops in shells
cleaned and halved
dried vermicelli (bean thread noodles)
soaked in warm water until soft
garlic
minced
ginger
julienned
scallions
white parts minced, green parts sliced for garnish
soy sauce
light soy sauce preferred
oyster sauce
Shaoxing wine
sugar
white pepper powder
chicken or seafood stock
low sodium
vegetable oil
sesame oil
for drizzling
for garnish
Prepare the scallops: Carefully open the scallops, remove the meat and roe, and clean the shells thoroughly. Reserve the deep shells for serving. Trim any tough muscles from the scallops and pat dry.
Soak the vermicelli in warm water for about 15 minutes until soft, then drain and set aside.
In a small bowl, mix the light soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper. Set aside.
Heat vegetable oil in a wok over medium heat. Add minced garlic, julienned ginger, and minced scallion whites. Stir-fry until fragrant, about 30 seconds.
Add the vermicelli to the wok, tossing to coat with the aromatics. Pour in the chicken or seafood stock and bring to a simmer. Cook for 2-3 minutes until the vermicelli absorbs most of the liquid.
Add the prepared scallops to the wok, along with the sauce mixture. Gently toss and cook for another 2 minutes, until the scallops are just cooked through.
Arrange the cleaned scallop shells on a serving platter. Divide the vermicelli and scallops among the shells, spooning any remaining sauce over the top.
Drizzle with sesame oil and garnish with sliced scallion greens and fresh cilantro leaves. Serve immediately.
Cooking Tips