Steamed Scallops with Garlic and Vermicelli (蒸帶子)

This slideshow requires JavaScript.

Garlicky Delicate Succulent Scallops 

Ready : 30 mins [Prep : 10 mins † Cooking : 20 mins] Printable Recipe


Scallop is a very delicate saltwater shellfish and slightly luxurious (expensive). Because of this, most shy away from cooking this delicate seafood, in fear of ruining (over-cooked, thus rubbery texture) these expensive beauties. But frankly, scallops are probably the easiest to prepare and flavor! All you have to worry about is not OVER cooking them, in fact, it’s ok to under-cook (as is can be eaten raw). Scallops hold great delicate flavor on its own and combine well with whatever ingredients or herbs but just be very mindful tat – not to overpower but rather to enhance or heighten the Scallops natural delicate, mild and sweetness flavor. So, often enough – Scallops are done in the simplest way and are ready in no time! Here’s The Viand’s take on Steamed Scallops with Garlic and Vermicelli  (蒸帶子 – The Chinese/Cantonese Way), done with a little tweak (topped with tiny bits of Pork Fat Cracklings).



  • Nicely cleaned vacuumed-packed Scallops. Make sure U wash and rinse them properly. Remove the side-muscle if you find any still attached. The side-muscle is a little rectangular tag of tissue on the side of the scallop. It feels tougher than the rest of the scallop and its muscle fibers run opposite the fibers in the scallop itself. Just pinch it between your thumb and first-finger, and tear it away. Don’t worry too much if you can’t find it on all the muscles. It often gets dislodged and washed away during the harvesting process and won’t harm your dish if a few slip through. If U can get fresh ones with shells, it will be perfect cos then, U can steam the Scallops in their shells, making a great presentation.


  • Finely chopped Garlic, Ginger, red Chili and finely sliced Scallion. Soaked Vermicelli (Glass noodles). Optional – Finely cubed Pork fat.


  • Light soy, Sugar, White pepper and a touch of Oyster sauce. A dash of Shaoxing wine and Sesame oil and water. Optionala dash of Chili oil/sauce. Mix well. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!


  • Step 1 : Start by rendering the Pork fat in low heat. This will take a while but eventually, the fat will be rendered out and U’ll be left with golden-brown bits, call ‘Cracklings’.  Gently fish out Cracklings and set aside – this what we want as topping. With the same oil (add more if needed), add the chopped Garlic and again in low heat, saute till light golden brown  (Do Not burn the Garlic else bitter). Gently fish out Garlic and set aside – this, again will be part of the topping. As for the oil, sieve (to get rid of any left behind Garlic bits) it and set aside, U’ll need this flavorful oil later.
  • Step 2 : Soak a bunch of Vermicelli (Glass noodles) for at least 30-mins till soften. Drained and set aside.
  • In a bowl, mix all the Sauce Ingredients thoroughly, making sure all the sugar is fully dissolved. Set aside.
  • Marinate the soaked Vermicelli with a little of the prepared sauce – just as base-flavor. Optionaladd a little toasted Sesame seed. Mix well and set aside.
  • In a bowl, mix all the first part of the Side Ingredients together (leave some Scallion for garnishing), together with part of the fried Garlic (leave some for garnishing). Add a little of the earlier Pork fat/Garlic rendered oil, just to bind everything. Flavor with a pinch of Salt and Sugar. Set aside.
  • Step 3 : Get a pot of water bubbling boiling. Meanwhile, on a large plate, twirl a small amount (just enough for a Scallop to sit onto) of the softened Vermicelli individually for each Scallop. Place a Scallop on top of the Vermicelli, scope a small amount of the Garlic mixture on top of the Scallop and drizzle a tablespoon of the sauce over. When the water is ready, steam for abt 5-mins (depending on ur heat). When ready to serve, sprinkle some Scallion and Pork Fat Cracklings on top. Drizzle with more sauce and a little of the re-heated (to smoking hot) flavored rendered oil. Viola, ur plate of garlicky delicate succulent “Steamed Scallops with Garlic and Vermicelli (蒸帶子)” is ready to be served hot.

Copyright © 2014 The VianD · All Rights Reserved


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.