Steamed Scallops with Garlic

Cook dinner Mode
(Defend camouflage unsleeping)

Substances

• 8 sea scallops

• 3/4 ounce/20 grams mung bean vermicelli

• 4 tablespoons vegetable oil

• 16 cloves garlic, chopped

• 1/2 teaspoon sea salt

• 2 tablespoons chopped scallions (spring onions)

• 1 crimson chile, sliced (elective)

1. Elegant the scallop shells with a brush and pat dry with paper towels. Separate the 2 sides of the shells and discard the aspect unattached to the adductor muscular tissues. Eliminate the muscular tissues from the shell and discard the intestines, then rinse below chilly running water. Set apart the scallops apart in a bowl and reserve 8 shells. Soak the vermicelli in a bowl of sizzling water for approximately 3 minutes to melt. Drain, then gash relieve the vermicelli into 2-trot/5-cm lengths. Divide the vermicelli amongst the shells and role the scallops on prime.

2. Heat 3 tablespoons oil in a wok or massive skillet (frying pan), add half the chopped garlic and hotfoot-fry over low warmth for 1 minute till flippantly golden and crisp. Exhaust a slotted spoon to do away with the garlic, and drain on paper towels. Set apart apart.

3. Combine the final chopped garlic, the salt, and final 1 tablespoon oil in a bowl and mix well. Drizzle over the scallops. Transfer to a collapsible pot or bamboo steamer over a pot of boiling water. Steam, covered, for five–6 minutes till the scallops are cooked by.

4. Top with the garlic, scallions (spring onions), and chile, if the spend of.