南京海鲜粉丝扇贝
A delightful Jiangsu dish featuring tender scallops and silky vermicelli steamed together on scallop shells, infused with garlic and soy. Perfect for a light summer meal, this recipe brings the flavors of Nanjing's famous seafood street food to your home.
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, cleaned and shells reserved
dried vermicelli (rice noodles)
soaked in warm water for 10 minutes
garlic, minced
soy sauce
oyster sauce
cooking wine (Shaoxing wine)
sugar
vegetable oil
green onions, chopped
red chili pepper, sliced (optional)
Prepare the scallops: Remove the scallop meat from shells, clean the shells thoroughly, and set aside. Pat scallop meat dry.
Make the sauce: In a small bowl, mix soy sauce, oyster sauce, cooking wine, sugar, and half the minced garlic.
Arrange the shells on a steaming plate. Place a small amount of soaked vermicelli on each shell, then top with a scallop. Spoon the sauce over each scallop.
Steam over high heat for 8-10 minutes, until scallops are just cooked through.
In a small pan, heat vegetable oil over medium heat. Add remaining minced garlic and fry until golden, about 1 minute. Pour the hot garlic oil over the steamed scallops.
Garnish with chopped green onions and chili slices (if using). Serve immediately.
Cooking Tips