Steamed Garlic Scallops with Vermicelli

Steamed scallops with garlic vermicelli is a Cantonese banquet standard, whole scallops set over a nest of glass noodles and steamed with a cloud of fried garlic. The vermicelli drinks up the scallop juices and garlicky sauce, becoming the best part of the dish. It looks like a restaurant production, but it is one of the easiest ways to cook scallops at home. Save the shell liquor — pour it over the noodles before steaming.

A nest of noodles that drinks the sea

The scallops stay plump and sweet, steamed just until they turn opaque, while the garlic — half fried golden, half raw — layers mellow and sharp notes. Soy sauce and a whisper of sugar make the broth, and the vermicelli soaks up every drop. Steam in batches so the scallops cook evenly, and top with a sliced chili for heat and a handful of scallions for freshness. The whole dish takes less time than it takes to cook rice.

Craving more? Explore all Cantonese Kitchen recipes.

This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.

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