The method for making garlic scallops. In life, scallops are hailed as a delicacy, especially for their excellent nutritional value. Scallops are renowned alongside sea cucumbers and abalone, ranking as the three treasures of the sea.
Method for Making Garlic Scallops
Ingredients:
6 fresh large scallops, 60g garlic, 50g vermicelli, 50ml salad oil, salt to taste, a small amount of chicken powder, 2 teaspoons (10ml) of cooking wine, appropriate amount of chopped green onions, appropriate amount of diced red pepper (for garnish).
Instructions:
1. Purchase fresh live scallops from the market. After returning home, first use a brush to clean the surface of the scallops, washing away any sand and impurities.
2. Use a sharp, pointed knife to insert into the scallop shell, cut the scallop meat close to one side of the shell wall, and discard the empty half of the shell.
3. Remove the scallop's internal organs, which is the dark-colored mass, as well as the gills and the mantle. Leave only the round piece of meat in the center and the crescent-shaped roe. In fact, all parts except the dark mass are edible, but for a more refined presentation, only the scallop meat and roe are kept. Use the pointed knife to cut the cylindrical scallop meat from the shell wall, wash off any sand, and set aside (since we will place the vermicelli under the scallop meat, it needs to be removed from the shell). Use a brush to clean the shells and set them aside. After preparation, it should look like this.
4. Marinate the prepared scallop meat with cooking wine and a little salt for 5 minutes.
5. Soak the vermicelli in warm water for about 30 minutes until soft, then lift out and drain. Chop the green onions into shreds or set aside as scallions.
6. Press the garlic into a paste using a garlic press. In a wok, add a little more oil than the garlic paste. When the oil is heated to 2 degrees (you can feel the warmth when you hold your hand over it), add the garlic paste. Stir-fry the garlic paste over low heat until it turns yellow, then remove it from the wok along with the oil. Let it cool, then mix in salt and chicken powder.
7. Arrange the vermicelli in each scallop shell to form a bird's nest shape. Place the marinated scallop meat on top, then evenly spread the prepared garlic oil paste over the scallop meat.
8. Heat a steamer, place the scallops inside, and steam over high heat for 5-6 minutes (small scallops only need 3 minutes). Remove the scallops and place the shredded green onions and diced red pepper on top.
9. Clean and heat a wok, add 1 tablespoon of oil, and heat it until it's 8 degrees hot (when it starts to smoke). Pour the hot oil evenly over each scallop and serve.
Garlic Scallops