南京海鲜粉丝蒸扇贝
This elegant dish features tender scallops served on their shells with a bed of silky vermicelli, infused with garlic and soy. A classic Jiangsu preparation that highlights the natural sweetness of seafood, perfect for a summer appetizer.
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
fresh scallops in shells
cleaned
vermicelli noodles
soaked in warm water until soft
garlic
minced
soy sauce
oyster sauce
sugar
vegetable oil
scallions
chopped, for garnish
red chili pepper
thinly sliced, optional
Prepare the scallops: scrub the shells and remove the top shells. Carefully detach the scallop meat from the shell, rinse, and pat dry. Return the meat to the bottom shell.
Soak the vermicelli in warm water for about 10 minutes until soft, then drain and set aside.
In a small bowl, mix soy sauce, oyster sauce, sugar, and half of the minced garlic to make a sauce.
Heat vegetable oil in a small pan over medium heat. Add the remaining garlic and sauté until fragrant and golden, about 1 minute. Remove from heat.
Place a small portion of vermicelli on each scallop shell, then top with the scallop meat. Spoon the sauce over each scallop.
Steam the scallops in a steamer over boiling water for about 5-7 minutes, until the scallops are just cooked through.
Carefully remove from steamer, drizzle with the garlic oil, and garnish with chopped scallions and chili slices if desired. Serve hot.
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