Nanjing Seafood Vermicelli in Scallop Shells

Prepare the scallops: Clean the scallop shells thoroughly. Remove the scallop meat, discard the dark intestinal parts, and rinse. Keep the shells for serving. If using fresh scallops in the shell, carefully separate the top shell and keep the bottom shell with the meat.

Soak the vermicelli in warm water for 20 minutes until soft, then drain and cut into shorter lengths if desired.

In a small bowl, mix together the garlic, ginger, white parts of scallions, light soy sauce, Shaoxing wine, sugar, white pepper, and chicken stock. Stir well to make the sauce.

Place the scallop meat back into the shells. Top each scallop with a small bundle of vermicelli, tucking it around the meat.

Spoon the sauce evenly over each scallop and vermicelli, making sure some sauce seeps into the shell.

Prepare a steamer: bring water to a boil. Arrange the filled scallop shells on a heatproof plate that fits in the steamer. Place the plate in the steamer, cover, and steam over high heat for 8-10 minutes, until the scallops are just cooked through and the vermicelli is tender.

Carefully remove the plate from the steamer. Heat the vegetable oil in a small pan until shimmering. Drizzle the hot oil over the scallops and garnished with chopped scallion greens. Serve immediately, directly on the shells.