Garlic Steamed Scallops with Glass Noodles
蒜蓉粉絲蒸扇貝·(Suàn róng fěnsī shànbèi)
The Round Table: Sundays & Celebrations
A platter of steamed scallops looks like high-end banquet food, but in reality, it's one of the fastest, smartest moves in the Cantonese playbook. The unwritten secret here isn't the shellfish, it's the Jin Yin Suan—a brilliant, half-fried, half-raw garlic matrix that delivers caramelized sweetness without losing its pungent, fresh bite. Paired with glass noodles that act as edible sponges for the sweet, briny liquor the scallops release under the steam, this is a masterpiece of thermal precision you can actually pull off on a Tuesday night.
Ingredients
- large sea scallops12 large
- mung bean glass noodles1 1/2 oz
- garlic cloves15 med
- neutral cooking oil4 tbsp
- salt1/4 tsp
- sugar1/2 tsp
- fresh red chili1 small
- steamed fish soy sauce2 tbsp
- scallions2 med
Method
- 01
Form a small nest of soaked glass noodles on a wide, heat-proof plate.
These noodles are your sponge; they protect the scallop from the hot plate and catch all the briny liquor that releases during the steam.
- 02
Place a cleaned, dried scallop directly on top of each noodle nest.
- 03
Slowly fry exactly half of the minced garlic in three tablespoons of the neutral oil over medium-low heat until pale gold.
Watch it like a hawk. The moment it turns blonde, scrape it, oil and all, into a bowl with the remaining raw garlic, salt, sugar, and chili to gently cook the raw bits and create the golden and silver garlic paste.
- 04
Spoon a generous cap of the garlic paste onto each scallop.
- 05
Place the plate on a rack over furiously boiling water, cover tightly, and steam on high for exactly five minutes.
Do not open the lid to peek. You want maximum, immediate thermal shock so the scallops turn opaque white and slightly firm without turning to rubber.
- 06
Remove the plate from the steamer, drizzle with the soy sauce, and scatter the sliced scallions over the top.
- 07
Heat the remaining tablespoon of oil in a small pan until smoking hot and pour a tiny splash directly over the scallions on each scallop.
This restaurant technique cooks the aromatics instantly, releasing essential oils and emulsifying the juices below. Serve immediately.
Notes
Steamed fish soy sauce is easily replicated if you cannot find it at the local Asian market.
Simply mix one and a half tablespoons of good quality light soy sauce, half a tablespoon of water, a quarter teaspoon of sugar, and a single drop of toasted sesame oil.
Do not use a garlic press for the aromatics.
A press violently crushes the cell walls, releasing excessive allicin which will burn quickly in the oil and turn the entire dish bitter. Take the time to hand-mince.