Cantonese Steamed Scallop with Glass Noodles

Ingredients

• 4 live scallops on the half shell, cleaned, roe intact if present
• 50 g glass noodles (fen si), soaked in cold water until pliable, drained
• 6 cloves garlic, half minced raw, half fried until golden and drained
• 2 spring onions, finely sliced
• 2 tbsp light soy sauce
• 3 tbsp neutral oil, e.g. groundnut or vegetable, for finishing

Method

1. 1
   Set a steamer over vigorously boiling water. Soak the glass noodles in cold water until fully pliable, then drain and divide into four neat nests. Place one nest on each scallop in its shell, pressing lightly so the noodles sit flat. The noodles should be soft but not waterlogged — squeeze out any excess moisture.
2. 2
   Combine the raw minced garlic and the pre-fried golden garlic. Spoon the mixed garlic evenly over the noodles on each shell. Scatter the sliced spring onion over the top. The two forms of garlic are intentional: raw for sharpness, fried for depth — do not substitute one for the other.
3. 3
   Arrange the prepared shells in the steamer. Cover tightly and steam for 4–5 minutes. The dish lives or dies here: the scallop meat should be just set — opaque throughout but still trembling at its centre when the shell is nudged. A rubbery, contracted scallop is over-steamed and cannot be recovered.
4. 4
   Remove the shells from the steamer. Spoon approximately half a tablespoon of light soy sauce directly over each scallop. The sauce will pool into the noodles and mingle with the accumulated steaming juices.
5. 5
   Heat the neutral oil in a small pan over the highest possible flame until it is smoking — a drop of water flicked in should vaporise on contact. Pour the smoking oil immediately and evenly over the garlic and spring onion on each shell. The aromatics must sizzle loudly on contact; a quiet pour means the oil was insufficiently hot and the aromatics will not bloom. Serve at once.