南京海鲜粉丝蒸扇贝
A refreshing summer dish from Nanjing, featuring tender scallops and vermicelli steamed in their shells with a savory garlic sauce. The combination of delicate seafood and silky noodles makes for an elegant yet comforting 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
large fresh scallops in shells
cleaned, shells reserved
dried vermicelli (rice noodles)
soaked in warm water until soft, drained
garlic
minced
vegetable oil
light soy sauce
sugar
white pepper
scallion greens
chopped for garnish
Shaoxing wine
optional
red chili pepper
sliced (optional for garnish)
Prepare the scallops: Shuck the scallops, detach the meat, and clean the shells thoroughly. Pat the scallop meat dry with paper towels. Place each scallop back on a half shell.
Soak the vermicelli in warm water for 10 minutes until softened, then drain and cut into shorter lengths (about 3-4 inches).
Make the garlic oil: In a small pan, heat vegetable oil over low heat. Add minced garlic and cook until fragrant and lightly golden, about 1 minute. Remove from heat and stir in soy sauce, sugar, white pepper, and Shaoxing wine (if using).
Assemble: Place a small bundle of vermicelli on each scallop shell, then top with the scallop meat. Spoon the garlic oil mixture evenly over each scallop.
Steam: Arrange the scallop shells on a heatproof plate. Steam over high heat for 6-8 minutes, until scallops are just cooked through (opaque in center).
Garnish: Sprinkle with chopped scallion greens and sliced red chili (if desired). Serve immediately.
Cooking Tips