南京海鲜粉丝扇贝
Tender scallops are paired with silky vermicelli and a savory garlic sauce, steamed in their own shells for a light yet flavorful summer dish. This Nanjing specialty highlights the freshness of seafood with a delicate balance of soy, ginger, and scallions.
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
scallops on the half shell
cleaned
dried vermicelli (mung bean noodles)
soaked in warm water 10 minutes, drained
garlic
minced
vegetable oil
soy sauce
sugar
white pepper
green onion
finely chopped
ginger
julienned
Shaoxing wine
optional
water
salt
cilantro
optional
Prepare the scallops: Rinse scallops on shells and pat dry. If using whole scallops, detach meat and reserve shells for serving.
Soak vermicelli in warm water until softened (about 10 minutes). Drain and cut into shorter lengths if desired.
Make garlic oil: In a small bowl, combine minced garlic with vegetable oil. Set aside.
Mix sauce: In another bowl, combine soy sauce, sugar, white pepper, Shaoxing wine (if using), and 1/4 cup water. Stir until sugar dissolves.
Assemble: Place each scallop on its shell (or use small heatproof dishes). Divide vermicelli among shells, then top each with a scallop.
Spoon garlic oil over scallops, then pour a little sauce over each. Top with ginger julienne.
Steam: Place shells in a steamer basket over boiling water. Cover and steam over high heat for 5-7 minutes, until scallops are just cooked through.
Garnish: Sprinkle with chopped green onions and cilantro (if using). Serve immediately.
Cooking Tips