Steam Scallops with Garlic & Glass Noodles
- 1/2 dozen fresh scallops on shell (quickly rinse through water to ensure there's no sand)
- 1 packet Glass Noodles (soaked in cold water for about 8-10 mins)
- 6 cloves of garlic (finely chopped)
- 1 teaspoon sugar
- freshly grounded salt
- 1 tablespoon vegetable oil
While the noodles are soaking, place the chopped up garlic into a china bowl (or something that is not reactive to hot oil). Add sugar and a couple of grinds of salt to the garlic, and mix it together with a spoon. Heat up the oil in a separate saucepan until its starts to steam. Pour the hot oil onto the garlic mixture. This should immediate cook the garlic. This part is really done to make sure the garlic is cooked, as the time required to be able to steam the scallops is not enough to make sure the garlic is cooked also. And I don't think anyone wants to have a mouthful of raw garlic...
Bring water in a wok to boil to be used as a steamer.
Arrange scallops on a plate to place into the steamer. Drain the glass noodles, then split them between the scallops. Arrange it so the glass noodle covers the raw scallops. Spoon a teaspoon of the garlic on top of the noodles. Once the water has boiled, place the plate of scallops into the wok to steam on medium heat. Turn the heat off after 3 mins, and leave the lid of the wok off. Sprinkle the following toppings onto the scallops (all except for the oil).
- 1 stalk chinese green onion (thinly sliced diagonally)
- 12 coriander leaves (handpicked)
- light soy sauce - enough for drizzling over the scallops
- 3 tablespoons vegetable oil
- I tried omitting the last drizzle of heated oil, but it just doesn't taste the same. After all, Chinese food is supposed to be rather oily.... :)