These Chinese-style Steamed Scallops are a beautiful and impressive dish. It features delicately steamed scallops on the half shell, sitting on a bed of soft vermicelli, topped with a savory garlic sauce, finished with chili oil and chopped green onions.
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Why you'll love this recipe
Elevated: restaurant-style presentation, but simple to make!
Delicious: the mung bean vermicelli and scallop soak up all the delicious savory, garlicky umami flavor.
A light dish: that is relatively healthy, and naturally gluten-free.
Ingredients you'll need
- fresh scallops in the half shell: cleaned
- mung bean vermicelli (thread): also known as cellophane noodles; soaked in warm water and drained
- garlic: finely minced
- vegetable oil
- soy sauce: regular soy sauce; you can use tamari if gluten-free
- fish sauce: adds umami flavor
- oyster sauce
- granulated sugar: balances out the flavor
- hot water
- green onion: finely chopped
- cilantro: optional
- chili oil: or to taste
Where to find?
You can find these ingredients at Asian supermarkets. You can find scallops in the half shell frozen.
How to steam scallops with vermicelli
Soak the vermicelli:
Place the mung bean vermicelli in warm water and soak for 10-15 minutes until soft.
Drain well and cut into 3-4 inch lengths. Set aside.
Prepare the garlic sauce:
In a small pan over low heat, sauté the minced garlic in 1 tablespoon of vegetable oil until fragrant but not browned (about 1-2 minutes).
Add in soy sauce, fish sauce, oyster sauce, sugar, and 1 tablespoon hot water.
Stir to combine, and warm through until the sugar is completely dissolved. Remove from heat and set aside.
Assemble:
Place a small nest of mung bean vermicelli onto each cleaned half shell.
Top with a scallop.
Spoon about 1 teaspoon of garlic sauce over each scallop and repeat with the remainder.
Steam:
Prepare a steamer in a large wok.
Once the water is boiling, carefully place the scallops in a single layer, cover and steam for 5-6 minutes, or until the scallops are just cooked through. (You may need to steam in batches).
Serve:
Carefully transfer scallops to a serving plate.
Top with a drizzle of chili oil, chopped green onions and cilantro (if desired).
How to serve
Serve the steamed scallops as a side dish or appetizer along with other dishes such as chilled fish in chili sauce, cold sesame jellyfish, or Asian-style moules frites.
How to store
It's best to enjoy the steamed scallops freshly cooked, on the same day.
If you have any leftovers, place into an airtight container in the fridge for up to 1 day.
Expert tips
You can find scallops in the shell at Asian seafood markets. Ask for them cleaned, or you can prep them yourself (rinse, remove the guts, and keep only the muscle).
Don't over-steam: scallops cook quickly and can become rubbery.
You can use frozen half-shell scallops: just defrost and pat dry before using.
Add a touch of Shaoxing wine to the garlic sauce for more depth of flavor, if desired.
Go beyond scallops: try it with razor clams or oysters!
Other delicious seafood recipes you may like
Did you make this recipe?
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Chinese-Style Steamed Scallops with Vermicelli
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Mung bean vermicelli noodles:
- 1 pkg (40g) mung bean vermicelli (thread) soaked in warm water and drained
Sauce:
- 6 cloves garlic finely minced
- 1 tablespoon neutral vegetable oil
- ½ tablespoon soy sauce
- ½ tablespoon fish sauce
- 1 teaspoon oyster sauce
- 1 teaspoon granulated sugar
- 1 tablespoon hot water
Main:
- 10 fresh scallops in the half shell cleaned
Garnish:
- 2 stalks green onion (green part only) finely chopped
- 2 tablespoon chopped cilantro optional
- 2 teaspoon chili oil or to taste
Instructions
Soak the vermicelli:
- Place the mung bean vermicelli in warm water and soak for 10-15 minutes until soft.
- Drain well and cut into 3-4 inch lengths. Set aside.
Prepare the garlic sauce:
- In a small pan over low heat, sauté the minced garlic in 1 tablespoon of vegetable oil until fragrant but not browned (about 1-2 minutes).
- Add in soy sauce, fish sauce, oyster sauce, sugar, and 1 tablespoon hot water.
- Stir to combine, and warm through until the sugar is completely dissolved. Remove from heat and set aside.
Assemble:
- Place a small nest of mung bean vermicelli onto each cleaned half shell.
- Top with a scallop.
- Spoon about 1 teaspoon of garlic sauce over each scallop and repeat with the remainder.
Steam:
- Prepare a steamer in a large wok.
- Once the water is boiling, carefully place the scallops in a single layer, cover and steam for 5-6 minutes, or until the scallops are just cooked through. (You may need to steam in batches).
Serve:
- Carefully transfer scallops to a serving plate.
- Top with a drizzle of chili oil, chopped green onions and cilantro (if desired).
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
Such an elegant dish, Michelle! The Chinese-style steamed scallops with vermicelli look absolutely gorgeous and refined.
Michelle
Thanks Ben! They're so fancy-looking, but easy to prepare! 🙂
David @ Spiced
You know, I've seared scallops but I don't think I've ever tried steaming them. This recipe sounds like it's packed with flavor...and it lets me try a new technique in the kitchen. Count me in!
Michelle
Thanks David -- it's a nice way to prepare scallops from the usual pan-searing!
Raymund | angsarap.net
These Chinese-style steamed scallops look gorgeous! I love them and have them once in a while when theres a chance, garlic sauce and vermicelli soak up all the umami. Perfect for an elegant yet healthy appetizer!
Michelle
It's one of our favorite dishes to order when we're out at a restaurant, but it's easy to make at home! 🙂 Thanks Raymund.