Chinese · Lunch
Steamed Scallops with Glass Noodles
Cantonese Scallop with Glass Noodles
Plump scallops steamed over glass noodles with garlic, ginger, and a sizzling soy and chilli oil finish, a Cantonese seafood restaurant favourite.
$$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
380Calories
28gProtein
16gFat
32gCarbs
2gSugar
1gFiber
680mgSodium
55mgChol
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Instructions
1
Prep
Soak 120g glass noodles in hot water 5 minutes, drain. Mince 6 garlic cloves and grate 2 tsp ginger. Slice 2 small red chillies and 4 scallion stalks. Mix 1/4 cup light soy sauce, 2 tsp Shaoxing wine, 1 tsp sugar, and 1 tsp sesame oil in a small bowl.
2
Steam
Divide drained noodles between scallop shells or arrange in a shallow heatproof dish. Top with 8 scallops. Spoon garlic-ginger mixture evenly over each scallop. Steam over vigorously boiling water on high heat 6 to 8 minutes until scallops turn just opaque and firm.
3
Finish
While scallops steam, heat 4 tbsp neutral oil in a small pan over high heat until smoking and shimmering. Scatter chilli and scallion over the cooked scallops, then carefully pour the sizzling oil directly over the garnish.
4
Plate
Transfer scallops on noodles to serving plates and serve immediately while the oil is still hot and fragrant.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 large scallops in shell
- 120g (4.2 oz) glass noodles
- 6 garlic cloves
- 2 tsp fresh ginger
- 2 small fresh red chillies
- 1/4 cup light soy sauce
- 2 tsp Shaoxing rice wine
- 1 tsp sugar
- 1 tsp sesame oil
- 4 tbsp neutral oil
- 4 scallions