Description
Japanese soy-butter grilled scallops are great, but THIS is the undisputed king of Chinese seafood restaurants. Half-shell scallops topped with a mountain of 'rehydrated glass noodles' and 'massive garlic sauce', then steamed. A genius dish where the noodles act as a sponge, absorbing every single drop of the scallop's premium juices.
Restaurants serving Steamed Scallops with Garlic and Glass Noodles
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Half-shell scallops
- Mung bean glass noodles
- Garlic(massive)
- Oyster sauce
- Soy sauce
- Veg oil
Instructions
- [Authentic Recipe & Differences]
- (Prep) Clean half-shell scallops, detach the muscle from the shell for easy eating. Rehydrate mung bean glass noodles and cut short.
- (Garlic Sauce - Gold & Silver Garlic) Make the soul of the dish: 'Suan Rong'. Mince massive garlic. Slow-fry half in oil until golden (Gold Garlic), then mix with the remaining raw garlic (Silver Garlic). Season with salt, sugar, oyster sauce.
- (Plating) Lay a nest of the glass noodles directly on the shell (this is the sponge).
- Place the scallop meat on top of the noodles.
- Bury the scallop under a massive mountain of the 'Gold/Silver Garlic Sauce'.
- Steam violently on high heat for 5-
- mins until cooked.
- Remove, scatter scallions, splash smoking-hot oil over the top to 'sizzle' the aromatics, and drizzle a tiny bit of soy sauce.
Learn more Spice, substitutes, tips
Key spices
Aroma of raw/fried garlic、Intense scallop broth
Substitutes at Japanese supermarkets
Grilled scallops with butter (lacks the genius noodle-sponge gimmick)
Pairing
Cold Beer / White Wine
Trivia
[Trivia] Go to any live-seafood restaurant in China, and nearly 100% of tables will order this. Whether applied to shrimp or oysters, this Cantonese 'glass noodle sponge' magic dramatically elevates any seafood.
Eating tips & etiquette
[Unique Eating] Lift everything off the shell with chopsticks and eat in one bite. The bouncy scallop is amazing, but the ultimate prize is the 'glass noodles, swollen to their absolute limit after absorbing all the scallop juices and garlic oil'.
Allergen
Shellfish, Soybeans, Wheat (Soy sauce)