Steamed Scallops with Vermicelli

Ingredients

• 2 oz dried vermicelli noodles
• 8 pieces large sea scallops, patted dry
• 3 tbsp low-sodium soy sauce
• 1.5 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, peeled and julienned
• 3 pieces garlic cloves, peeled and thinly sliced
• 2 pieces green onions
• 1 cup water

Instructions

1. 1

   Bring a small pot of water to a boil over high heat. Add 2 oz of dried vermicelli noodles and cook for 3 minutes until just tender but still slightly firm to the bite—they will continue to soften when steamed. Drain in a fine-mesh strainer, rinse briefly with cool water, and set aside.

2. 2

   Pat all 8 large sea scallops completely dry with paper towels—this is crucial for achieving a light, tender texture when steamed instead of a rubbery, steamed-in-liquid result.

3. 3

   In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 1.5 tablespoons of sesame oil, and 1 tablespoon of rice vinegar. Set this sauce aside.

4. 4

   Peel a 1-inch piece of fresh ginger and julienne it into thin matchsticks—you should have about 1 tablespoon. Peel and thinly slice 3 garlic cloves. Trim and finely slice 2 green onions, separating the white and light green parts from the darker green tops.

5. 5

   Set up a steamer: pour 1 cup of water into a pot with a steamer insert or basket, then bring to a rolling boil over high heat. If you don't have a steamer basket, you can use a heatproof plate elevated on small cans or a wire rack inside a covered pot.

6. 6

   Spread the cooked vermicelli noodles evenly across a heatproof shallow plate that fits inside your steamer. Arrange the 8 dried scallops on top of the noodles in a single layer. Scatter the sliced garlic and julienned ginger evenly over the scallops.

7. 7

   Carefully place the plate into the steamer basket and cover the pot with a tight-fitting lid. Steam over high heat for 5-6 minutes. The scallops are done when they turn opaque and feel just firm to the touch—they should still have a tender, slightly yielding center. If the scallops are very large (over 1.5 inches), they may need an extra 1-2 minutes.

8. 8

   Carefully remove the hot plate from the steamer using tongs or an oven mitt. Pour the reserved soy-sesame-vinegar sauce evenly over the scallops and noodles. Garnish with the reserved green onion tops and an extra pinch of sliced ginger if desired.

9. 9

   Serve immediately while the noodles and scallops are still steaming hot. Divide between two bowls or plates, making sure each serving gets scallops, noodles, and plenty of the pooled cooking liquid and sauce.

Tools you’ll need

• small pot
• fine-mesh strainer
• paper towels
• small mixing bowl
• whisk
• steamer pot with insert or basket
• heatproof shallow plate
• lid
• tongs or oven mitt
• sharp chef's knife
• cutting board

More recipes like this

• 

  Creamy Butternut Squash Soup

  25 min

• 

  Roasted Scandinavian Pork Ribs

  75 min

• 

  Harajuku Crepes with Matcha & Berries

  45 min

• 

  Grilled Beef Souvlaki

  35 min