Golden Cloud Scallops with Crispy Garlic Threads and Jade Vermicelli
This dish celebrates the delicate sweetness of fresh scallops, elevating them with contrasting textures and aromatic flavors. Plump, succulent scallops, steamed to a perfect tender "cloud" texture, rest atop a bed of translucent, "jade" vermicelli noodles, which absorb the rich, savory juices. A generous sprinkle of finely minced garlic, fried to a captivating "golden" crispness, offers an irresistible aroma and a delightful crunch, harmoniously balancing the dish. A light, fragrant dressing of premium soy sauce, sesame oil, and a hint of white pepper completes this elegant symphony, delivering a truly refined taste of the sea with every exquisite bite.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Large sea scallops12 pieces (about 450g total)
- Glass vermicelli noodles (bean thread noodles)100 g
- Garlic8 cloves, finely minced
- Fresh ginger1 inch piece, julienned
- Scallions3 stalks, green parts thinly sliced for garnish, white parts minced
- Peanut oil (or other neutral oil)4 tablespoons
- Light soy sauce3 tablespoons
- Shaoxing wine1 tablespoon
- Sesame oil1 teaspoon
- White pepper0.25 teaspoon
- Sugar0.5 teaspoon
- Fresh cilantro leaves0.25 cup, for garnish
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Soak the glass vermicelli noodles in warm water for 15-20 minutes until softened. Drain thoroughly and cut into shorter segments (about 4-5 inches) for easier serving.
- 2Step 2
Pat the scallops very dry with paper towels. If they have a tough side muscle, remove it. Arrange the scallops on a heatproof plate or shallow dish suitable for steaming.
- 3Step 3
In a small bowl, combine light soy sauce, Shaoxing wine, sesame oil, white pepper, and sugar. Mix well until sugar dissolves.
- 4Step 4
Heat the peanut oil in a small saucepan or wok over medium-low heat. Add the finely minced garlic and cook gently, stirring frequently, until the garlic turns golden brown and crispy. Be careful not to burn it. Remove from heat and immediately strain the garlic, reserving both the crispy garlic bits and the infused oil separately.
- 5Step 5
Arrange the softened vermicelli noodles evenly on the bottom of your steaming dish. Place the dried scallops on top of the vermicelli. Sprinkle the minced white parts of the scallions and julienned ginger over the scallops.
- 6Step 6
Pour half of the prepared soy sauce mixture over the scallops and vermicelli.
- 7Step 7
Prepare a steamer. Once the water is boiling rapidly, carefully place the dish with scallops into the steamer. Cover and steam for 6-8 minutes, or until the scallops are opaque and cooked through but still tender. Do not overcook.
- 8Step 8
Carefully remove the dish from the steamer. Pour out any excess liquid that has accumulated in the dish (this liquid will be flavorful but can dilute the final sauce).
- 9Step 9
Drizzle the remaining half of the soy sauce mixture over the steamed scallops and vermicelli.
- 10Step 10
Spoon the reserved golden crispy garlic bits evenly over the scallops. Heat the reserved garlic-infused oil until shimmering hot, then carefully pour it over the crispy garlic and scallions (the oil will sizzle, releasing a wonderful aroma).
- 11Step 11
Garnish with sliced green parts of scallions and fresh cilantro leaves. Serve immediately.
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Recipe Details
Cost Indicator
Standard ingredient budget. Perfect for weekend family dinners.