Steamed Scallops with Garlic Vermicelli

One of the best dim sum dishes: Steamed Scallops with Garlic Vermicelli!!
Recipe below 👇
Anytime I see these on a menu, I’ve got to order them. They’re so delicious - imagine a tender scallop that’s full of umami and flavour on top of a bed of garlicky glass noodles that have absorbed the juices of the scallop while steaming. CHEF’S KISS 👨🏻‍🍳 💋 👌🏼
Recipe:
6 large scallops on half shell (defrosted and cleaned)
1 bundle mung bean vermicelli noodles (glass noodles)
10-12 cloves garlic, minced
2.5 tbsp neutral oil
Green onion for garnish
Sweet Soy Drizzle:
2 tbsp soy sauce
1/2 tbsp sugar teaspoon sugar
4 tbsp water
Defrost and clean your scallops, removing them from the half shell (if the ones you buy aren’t prepped).
*Optional, season scallops with shaoxing wine and a bit of salt.
Soak mung bean glass noodles in hot water for 10-15 minutes.
In the meantime, mine your garlic and then fry in hot oil for 1-2 minutes. You can add some chili too 🌶️
Make the sweet soy mixture by combining the soy sauce, sugar, and water. Make sure sugar is completely dissolved.
In a steamer, assembly your ingredients on the shells. First layer the glass noodles and then top each with a scallop.
Drizzle a spoonful of the sweet soy mixture on each scallop, and then top with the fried garlic and green onions.
Steam on high for 4-5 minutes and then enjoy while still hot!