Scallops Steamed with Glass Noodles: A Taste of the Sea
How to Make Scallops Steamed with Glass Noodles
Watching Chef Yeon Bok prepare steamed scallops with glass noodles on TV made me incredibly hungry. Then, recently, the ‘Omniscient Interfering View’ show featured the Guragirls team enjoying the same dish at a floating restaurant in Hong Kong. Inspired, I decided to get some fresh scallops and glass noodles yesterday and recreate this delicious meal. Although the exact recipe wasn’t revealed, I’ve used my seasoned home-cooking skills to make a version that’s as close as possible. This dish, featuring the delightful combination of plump scallops and chewy glass noodles, is a must-try!
Main Ingredients- 20 fresh live scallops
- 1 serving of glass noodles (approx. 100g)
- 10 cloves of garlic
- 1/3 stalk of white part of a leek
- 3 stalks of scallion
Special Sauce- 1 Tbsp soy sauce
- 1/4 tsp chicken stock (or broth)
- 1/2 Tbsp oyster sauce
- 1 Tbsp cooking wine (or mirin)
- 1/2 Tbsp honey
- A pinch of ginger powder (or 1/2 tsp minced fresh ginger)
- 5 bird’s eye chilies (or 2-3 dried red chilies, adjust for spice)
- 1 Tbsp sesame oil
- 5 Tbsp broth (or water)
- 1 Tbsp soy sauce
- 1/4 tsp chicken stock (or broth)
- 1/2 Tbsp oyster sauce
- 1 Tbsp cooking wine (or mirin)
- 1/2 Tbsp honey
- A pinch of ginger powder (or 1/2 tsp minced fresh ginger)
- 5 bird’s eye chilies (or 2-3 dried red chilies, adjust for spice)
- 1 Tbsp sesame oil
- 5 Tbsp broth (or water)
Cooking Instructions
Step 1
Gently scrub the scallops under running water with a brush to clean them thoroughly. Since these scallops are from the sea and not a muddy seabed, they usually have less sand, making cleaning easier. Place the cleaned scallops in a stainless steel bowl, add a little salt, and let them purge for about 15-20 minutes. For faster purging, cover the bowl with a black plastic bag or lid to block out all light, mimicking their dark deep-sea environment to encourage them to expel any grit.
Step 2
After purging, carefully remove one shell from each scallop. Clean out the internal organs to prepare them for cooking. This step ensures a clean taste and enjoyable texture.
Step 3
Soak the glass noodles in cold water for about 30 minutes until softened. Just before adding them to the scallops, briefly blanch them in boiling water for about 3 minutes. This will make the noodles wonderfully tender and chewy, creating a perfect textural contrast with the scallops.
Step 4
Mince the garlic cloves or finely chop them. Finely chop the white part of the leek. These aromatics will add depth of flavor to the dish.
Step 5
Finely chop the scallions. These will be used as a fresh garnish at the end, adding color and a bright flavor.
Step 6
Heat some cooking oil in a pan over medium-low heat. Add the minced garlic, ginger (or ginger powder), chopped leek, and crushed bird’s eye chilies. Sauté until fragrant. Once the garlic aroma intensifies, add the oyster sauce and chicken stock, stirring quickly to combine and form the sauce base.
Step 7
You can remove the sautéed aromatics or leave them in the pan, depending on your preference. Pour in the cooking wine and the broth or water. Add the soy sauce and honey, stirring to combine. Bring the mixture to a simmer, then turn off the heat. Finally, stir in the sesame oil for a nutty aroma. This completes your delicious sauce. (Tip: For a cleaner taste, you can omit the oyster sauce and use only soy sauce and fish sauce. Using broth instead of water also adds a richer flavor, eliminating the need for chicken stock.)
Step 8
Arrange the softened glass noodles on top of the prepared scallops. Generously spoon the special sauce over the noodles and scallops. Cover the pan and steam until the scallops are fully cooked, which should take about 5-8 minutes, depending on their size.
Step 9
Your steaming hot scallop and glass noodle dish is ready! The combination of the tender glass noodles, infused with the savory sauce, and the fresh, plump scallops is truly spectacular. The chewy noodles enhance the natural sweetness of the scallops, making this dish incredibly addictive. Enjoy the rich flavors of the sea with every bite!
