A quick and healthy way to enjoy scallops, this simple dish tops steamed scallops, nestled over a bed of glass noodles (also referred to as mung bean vermicelli or cellophane noodles), with minced garlic briefly fried in salty oil for a delightfully refreshing taste.
What type of scallop to use?
Any jumbo, diver scallops (sea scallops harvested by divers), dayboat scallops (sea scallops harvested by boat), wet scallops and dry scallops are fine. Wet scallops have a muted off-flavor and are treated with preservative chemicals, whereas dry scallops are not. Dry scallops are flash frozen within hours of harvest so they retain their natural taste and texture.
Bay scallops are sweeter and a few times smaller than sea scallops; we don’t generally use bay scallops for this dish but they should be fine.
Be sure to thaw frozen scallops overnight in the refrigerator and rinse them clean of grit and sand before using. Keep scallops out of water because they soak up water and expand. If using fresh-shucked scallops, cook them the same day or place in a freezer.
Notes on making Steamed Scallops with Glass Noodles (also called mung bean vermicelli noodles or cellophane noodles)
Halving the scallops horizontally is not necessary; they simply steam faster and are a better size to eat.
As a sauce a bit of Wan Ja Shan Aged Soy Sauce, red chili oil or Sha Cha sauce over the noodles can enhance the flavor and go a long way.
Adapting this recipe for surf clams
Surf clams pair perfectly with this recipe. And they are very delicious! Yum! Some things to keep in mind when cooking surf clams:
- Surf clams toughen up easily, so steam them over LOW heat for about 5 minutes.
- Purchase ONLY live surf clams and cook them immediately.
- Clean surf clams well and slice them thinly.
Steamed Scallops with Glass Noodles
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Loading...A quick and healthy way to enjoy scallops, this simple dish tops steamed scallops, nestled over a bed of glass noodles (also referred to as mung bean vermicelli or cellophane noodles), with minced garlic briefly fried in salty oil for a delightfully refreshing taste.
Ingredients
- 20 large scallops, cut in half horizontally with the grain
- 1 head or garlic bulb peeled and minced
- ½ tsp salt or to taste
- 1 tbsp oil
- 2 bundles mung bean vermicelli noodles (also called glass noodles or cellophane noodles), about 42g each
- Garnish: 1 scallion diced
Instructions
Gently rinse scallops with cold water to remove any sand and grit.
In a bowl place mung been vermicelli noodles and cover with boiling water. Allow to soak for 5 minutes before draining.
Warm a skillet over medium heat and add oil. Add minced garlic and salt. Stir until fragrant and set aside.
Fill a steamer or large large saucepan fitted with a steamer rack with about 3/4 inch of water. Bring water to a boil.
Spread mung bean vermicelli noodles on a rimmed plate. Arrange scallops on top of the mung bean noodles. Spoon salty garlic over the scallops and sprinkle over the noodles.
Carefully place the plate into the steamer and cover. Steam over medium-high heat until the flesh is opaque, about 3-5 minutes.
Carefully remove and drain any liquid. Repeat steps 4-6 for further batches.
Garnish with diced green onions and serve.
Notes
If scallop shells are available for you, skip the plate and arrange noodles and scallops on the shells.
Informational resources
- Safe Minimum Internal Temperatures. FoodSafety.gov.
- The Common Types of Scallops Explained. Order Maine Lobster.
- Wet vs. Dry Scallops. Wild Alaskan Company.
- How to Use Bay Scallops vs. Sea Scallops. MasterClass.
- Storing Tips: Fresh Seafood at Home. Get Maine Lobster.
