Steamed scallops with buttery, garlicky glass noodles
Steaming is a great way to cook scallops, and the glass noodles absorb all of the buttery, garlicky, umami seafood goodness.
Servings: 2
Ingredients
- 1 lb half-shell scallops fresh or frozen
- 200 g glass noodles
- 0.5 head of garlic minced
- 4 tbsp butter
- 2 tsp soy sauce
- Scallions, red chilis, and cilantro for garnish
Instructions
- Rehydrate glass noodles in fresh water for a couple of hours, or with hot water for an hour
- Bring a pan of water to boil. Meanwhile, finely slice scallion greens and a chilli pepper and reserve for garnish.
- Peel and finely mince garlic cloves. Using a second pan, gently sweat minced garlic in butter until fragrant.
- Give the rehydrated glass noodles a few snips with kitchen shears, and mix into the garlic and butter. Season with soy sauce, stir to combine.
- Arrange scallops on a heat-resistant plate. Top scallops with glass noodle and garlic butter mixture.
- Steam scallops in the pain over vigorously boiling water for a few minutes.
- Garnish with scallion greens and chilli pepper. Serve immediately.