扇贝粉丝
A classic Jiangsu dish featuring fresh scallops served on their shells, topped with glass noodles and a savory garlic-soy sauce. Steamed to perfection, this autumn specialty highlights the natural sweetness of seafood.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
45 分钟 min
fresh scallops in shells
scrubbed and shucked, shells reserved
dried glass noodles (vermicelli)
garlic
minced
light soy sauce
Shaoxing wine
sesame oil
sugar
white pepper
vegetable oil
scallions
finely chopped
ginger
julienned
cooking oil
for steaming
Soak the glass noodles in warm water for 15 minutes until softened. Drain and cut into shorter lengths.
Clean the scallop shells thoroughly and pat dry. Shuck the scallops, removing the adductor muscle and innards, keeping the roe if desired. Rinse scallops and pat dry.
In a small bowl, mix light soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper. Set aside.
Heat vegetable oil in a small pan over medium heat. Add minced garlic and ginger, sauté until fragrant but not browned. Pour in the soy sauce mixture and simmer for 30 seconds. Remove from heat.
Place a small bundle of soaked glass noodles on each scallop shell. Top with a scallop. Spoon the garlic-soy sauce over the scallop.
Arrange the filled shells on a steaming plate. Steam over high heat for 5-7 minutes until scallops are opaque and firm.
Carefully transfer shells to serving plates. Garnish with chopped scallions.
Serve immediately, allowing guests to eat the scallop, noodles, and sauce from the shell.
Cooking Tips