南京扇贝粉丝
A classic Jiangsu dish featuring tender scallops and silky vermicelli steamed in scallop shells, infused with a savory garlic and soy sauce. This elegant summer seafood dish is both visually stunning and flavorful.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
35 分钟 min
large scallops (with shells)
cleaned
dried vermicelli noodles
soaked in warm water until soft
garlic
minced
green onions
finely chopped
red chili
sliced (optional)
soy sauce
oyster sauce
Shaoxing wine
sugar
vegetable oil
salt
white pepper
Prepare scallops: Separate scallop meat from shells, clean shells thoroughly. Score scallop meat in a crisscross pattern.
Drain soaked vermicelli and cut into shorter lengths. Mix vermicelli with 1 tablespoon soy sauce and 1 teaspoon oil.
Arrange shells on a steaming plate. Place a small mound of vermicelli in each shell, top with a scallop.
Make sauce: Combine remaining soy sauce, oyster sauce, Shaoxing wine, sugar, and a pinch of white pepper. Spoon over scallops.
Heat oil in a small pan, sauté minced garlic until fragrant. Distribute garlic and oil over each scallop.
Steam over high heat for 8-10 minutes until scallops are just cooked. Garnish with green onions and chili slices. Serve hot.
Cooking Tips