Steamed Scallops with Glass Noodles

Seafood done right is always a winner at the dinner table. Our simple recipe just call for some light soy sauce and the fragrance for fried garlic, combine with the sweetness of the scallops. It’s also friendly on the wallet (under $20 for 10 scallops around 1kg) with the use of frozen half shelled scallops, which we have to say these days really taste much better than your supermarket counter bought seafood. Just take note of the steaming time base on the size of your scallops, over cooking them definitely put them to waste.

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Adjust Servings
8half-shelled scallops (medium size)
2bundles glass noodles ( in grams or 1 pack)
4tbsp chopped garlic
Chopped spring onions
3tbsp light soy sauce
1tsp sugar
200ml boiling oil
Shaoxing wine (in a spray bottle)
Xo sauce (optional)



Shell and remove membrane and inners from scallops.
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Soak glass noodle until soft, cut into shorter length with scissors.
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Blanch for 20 seconds. Drain and divide among scallops shells.
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Fry minced garlic with some oil until golden brown, Drain and scoop fried garlic over scallops.
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Steam scallops for 5 to 7 minutes depending on size.
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Mix soy sauce with sugar, spoon over scallops. Add chopped spring onions and dizzle boiling garlic oil on scallops.
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Optional to top with a little xo sauce.
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Spray shaoxing wine on scallops.
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