Ingredients
6 scallops, 60 g (about 2 oz) garlic, 50 g (about 1.75 oz) vermicelli noodles.
Seasonings
50 g oil, salt to taste, some chopped scallions and diced red bell pepper, a pinch of chicken bouillon, and 2 teaspoons Shaoxing wine.
Instructions
1. Wash the scallops, use a sharp knife to pry open the shells and discard the empty half; clean the innards and set aside.
2. Marinate the cleaned scallop meat with cooking wine and a pinch of salt for 5 minutes; soak the vermicelli in warm water until soft, then drain and set aside, and slice the scallion into shreds or chop it for garnish.
3. Press the garlic into a paste. Heat a bit more oil than the garlic paste in a wok over low heat until just warm (about 20% hot), then add the garlic and cook until golden. Remove from heat along with the oil, let cool, then stir in salt and chicken bouillon to taste.
4. Arrange the vermicelli noodles in a nest shape on each scallop shell, place the marinated scallop meat on top, then evenly spread the prepared garlic oil mixture over the scallop meat.
5. Heat the steamer, place the scallops inside, and steam over high heat for 5 to 6 minutes (small scallops only need 3 minutes), then remove and top with shredded scallion and diced red bell pepper.
6. Clean and heat a wok, add 1 tablespoon of oil and heat until it begins to smoke (about 80% hot), then drizzle the hot oil evenly over each scallop.