扇贝海鲜粉丝
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 elegant seafood dish highlights the natural sweetness of scallops and is perfect for autumn gatherings.
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
fresh scallops in shells
scrubbed and cleaned, roe removed if desired
dried glass noodles (vermicelli)
soaked in warm water for 10 minutes until soft
garlic
minced
ginger
minced
light soy sauce
dark soy sauce
Shaoxing wine
sesame oil
sugar
vegetable oil
spring onions
finely chopped, for garnish
red chili
thinly sliced, optional for garnish
Prepare the scallops: Rinse the scallop shells and pat dry. Remove the scallop meat from the shells, clean it, and set aside. Keep the shells for serving.
Soak the glass noodles in warm water for 10 minutes until soft. Drain and cut into shorter lengths (about 5 cm).
In a small bowl, mix light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, and sugar. Stir until sugar dissolves.
Heat vegetable oil in a small pan over medium heat. Add minced garlic and ginger, and sauté until fragrant, about 1 minute. Be careful not to burn. Pour in the soy sauce mixture and bring to a simmer. Remove from heat.
Arrange the cleaned scallop shells on a steamer basket. Place a small nest of glass noodles on each shell, then top with a scallop. Spoon about 1 teaspoon of the garlic-soy sauce over each scallop.
Steam over high heat for 5-7 minutes, until the scallops are opaque and cooked through. Do not overcook, or they will become tough.
Carefully transfer the shells to a serving plate. Drizzle with any remaining sauce from the steamer. Garnish with chopped spring onions and red chili slices, if using.
Serve immediately as an appetizer or part of a multi-course meal.
Cooking Tips