Need an easy but impressive recipe for entertaining? Try our Asian Steamed Scallops with Garlic Vermicelli (Suàn róng fěnsī shànbèi - 蒜蓉粉丝扇贝). Steamed Scallops are served on the half shell with glass noodles and a Chinese garlic sauce.
Did you know that the sound of slurping noodles is complement to the chef? There is going to be loads of slurping and ahh’s coming from the kitchen table after you serve these little seafood treats. This recipe has only 6 ingredients, is ready in under 30 minutes and has gluten-free options.
Don't worry if you can’t find scallops in the shell or on the half shell. Our Asian scallop recipe is just as cute and delicious steamed and served in little ramekin dishes. This healthy scallop recipe can be served as an appetizer for a fun Spanish tapas party or part of a Chinese Cuisine meal.
Jump to:
- Ingredients
- Difference between wet, dry and divers scallops
- How to Choose the Best?
- Cleaning Whole Fresh Scallops in the Shell
- How to Prep a Shucked and Cleaned Shellfish?
- Step By Step Instruction Overview
- Steaming in Shells vs Little Dishes
- What to Serve with?
- Frequent Asked Questions (FAQ’s)
- More Seafood Recipes
- Asian Steamed Scallops with Garlic Vermicelli
Ingredients
There are just a handful of ingredients in our Asian steamed scallops with garlic vermicelli. Four of the ingredients are staples you probably already have at home.
1) Sea Scallops
- Sometimes it can be very difficult to find scallops on the half shell. Therefore, use large fresh or frozen scallops not in the shell. Florida scallops or ones from Alaska are our favorite if you are living in the US. We will show you how to prepare & steam them – as well as some work-arounds to get that gorgeous seafood display.
- If you live near a fresh seafood market, purchase scallops in the shell.
- We used sea scallops for our Asian steamed scallop recipe because Bay scallops are much smaller – about the size of a mini marshmallow. Sea scallops are usually about the size of a regular standard sized marshmallow. In a pinch, you could place 3-4 small bay scallops in each dish or scallop shell for steaming, instead of 1 large sea scallop.
2) Mung Bean Vermicelli Noodles
These are sometimes also called glass noodles or cellophane noodles. The Chinese version of glass noodles are very thin and usually made out of mung beans or potato starch. They become transparent when cooked or soaked in hot water.
These are NOT to be confused “rice” vermicelli noodles. Rice vermicelli noodles are made out of rice and are NOT transparent but white after cooked. Could you use rice vermicelli in this recipe? Sure, but they have a very different texture compared to cellophane noodles. (See the photo above to see the differences in rice vermicelli compared to mung bean vermicelli.)
You can buy mung bean vermicelli (cellophane noodles) in the Asian food section of your market, Asian markets or even on Amazon. As a substitute, you can use Korean Sweet potato Japchae noodles like in our Camote Bihon (Sweet Potato Noodle) recipe.
3) Fresh Garlic
Not just a clove but a whole darn head of garlic, peeled and finely minced! The jarred garlic can be used in a pinch. If you are a garlic lover like us, be sure to try our Garlic Pork and Dry Fried Green Beans.
Garlic is a warming spice and pairs nicely with the neutral properties of the sweet and salty scallops. You can read more about that in our post, “Introducing the Five energies of Food”.
4) Green Onions
We used both the white and green parts. Waste not – Want not!
5) Soy Sauce or Tamari Sauce
If you want to keep your Asian steamed scallop recipe gluten-free, use tamari sauce.
Difference between wet, dry and divers scallops
Wet or Soaked Scallops HAVE been soaked in a solution of sodium tripolyphosphate to preserve and add water weight before frozen.
Dry Scallops HAVE NOT been treated with sodium tripolyphosphate. They can be found fresh or frozen. If frozen, this is usually done immediately at sea without the addition of sodium tripolyphosphate.
Diver’s Scallops are whole fresh scallops in the shell harvested manually from the ocean floor by professional scuba divers.
Dry and Diver’s Scallops are preferred options as they are natural without additives and are tastier. However, we are all about using what you have on hand or whatever is available to you.
How to Choose the Best?
- Raw scallops should smell sweet and fresh. If they have a strong fishy odor, they may have gone bad.
- If the option is available to you, choose dry scallops over wet scallops as they have less preservatives.
- Just because scallops are sometimes sold as fresh catch it does not necessarily mean they are fresh. They could have been previously frozen and then thawed or mishandled prior to delivery. Make sure to smell them prior to purchasing as they may have gone bad.
- Fresh diver’s scallops should be shucked, cleaned and eaten all within an hour of catching.
- Frozen scallops with keep between 2 to 3 months in the freezer.
- Fresh scallops can be stored in the refrigerator for up to 2 days but are best within one day.
Cleaning Whole Fresh Scallops in the Shell
Our favorite way is to ask our favorite Aberdeen wet market fish monger to please shuck and clean scallops for steaming. She always keeps one of the scallops on the half shell so we can make (Suàn róng fěnsī shànbèi - 蒜蓉粉丝扇贝) Cantonese steamed scallops with vermicelli and garlic sauce. Most generally she keeps the orange segment on, which is scallop roe. You can either keep the roe on or remove it. It is really up to personal preference.
If you have fresh scallops that need to be shucked and no fish monger to help you, please check out this How to Prepare Scallops Video, by Seafish.
How to Prep a Shucked and Cleaned Shellfish?
Rinse the scallops under cool water and then dry well. Check the edges. If the tough side muscle remains (sometimes also called the beard of abductor muscle of the scallop), use your fingers or a knife to remove and discard.
Step By Step Instruction Overview
Outlined below are the recipe step highlights and helpful hints. For the full and complete recipe, please see the recipe card below.
- Soak mung bean vermicelli (also known as cellophane or glass noodles) in hot water for about 15 minutes or until pliable or softened. Drain, rinse with cold water, drain again and set aside.
- Clean and dry scallops as discussed above.
- Place a a scallop in a shell or little ramekin. Add a little garlic on top.
- Then, place a little of the cellophane noodles on top and tuck around the sides of the scallop. This helps keeps the juices in.
- Set up your steamer.
- Steam for approximately 3 to 6 minutes depending on the size of your sea scallops. Our shellfish were large and took 4 minutes. Scallops are done when they are white and opaque. In addition, they should feel firm and spring back a little when touched with a chopstick or fork. If still mushy, they need to cook a bit longer.
- In the meantime, place oil, garlic and green onion and sauté just until aromatic. (If you like cilantro, add about ¼ cup chopped too). Add in the soy sauce, stir and remove from heat.
- Remove cooked Asian Steamed Scallops from steamer. Carefully brush the noodles to the sides so the scallop is peaking through. (Not required but a cuter presentation)
- Drizzle the sautéed garlic soy mixture over the top. Garnish with chilis if desired. Enjoy!
Steaming in Shells vs Little Dishes
As you know it can be difficult to find sea scallops on the half shell unless you live by the ocean or have an awesome fish monger with connections.
Here is a little secret... you can get these cute little culinary safe natural baking scallop shells on Amazon. You can bake or steam in them and they are safe for cooking. These little baking shells really make this dish extra special for entertaining. A show stopper appetizer!
For a more formal (or continental) presentation, our Asian Steamed Scallops are also super cute in small dishes or ramekins.
Either way, these Chinese scallops, are extra delicious.
What to Serve with?
A fruity crispy white wine like a sauvignon blanc or dry sparkling wine is a nice wine pairing with scallops.
If you are hosting a fun Spanish tapas party, these steamed scallops are delicious with Flame Kissed Tomato Pesto Tapas and Vegan Olive Tamponade.
You may like to serve these steamed scallops along with our Chinese Eggplant with Garlic Sauce, Chinese Style Garlic Ribs and our baked or Air Fryer Spring Rolls for a delicious Chinese dim sum or appetizer gathering. Serve with a little tea or maybe something a little stronger.
If serving as a main dish, try these delicious side dishes.
Don’t forget dessert? A Our Chinese Pear Dessert Soup and Chewy Black Sesame Cookies are a delightful sweet ending to a meal.
Frequent Asked Questions (FAQ’s)
Refrigerator Method - (Best Method) Remove scallops from plastic freezer bag. Place frozen scallops in a covered container in your refrigerator overnight. We like to place a dry tea towel under the scallops to soak up any moisture.
Cool Water Method – Place the frozen scallops in a large bowl and cover with cool water. Check on them in 15 minutes and replace with more cool water until thawed. Do not soak in warm or hot water as bacteria love this opportunity.
Do NOT use the microwave as this can make them tough.
Find a deep pan and a plate that will fit inside it. Next, crumble up aluminum foil into balls (3 to 4 balls) and place on the bottom of the pan. Then place your plate on top of the aluminum balls with your prepared scallops. Carefully pour water around the plate. Put the lid on and steam away.
If using a wok, use 2 chopsticks and place them in the wok crossed at the bottom of the wok. Place the plate with scallops on top of the chopsticks. Carefully pour water around the plate. Put the lid on and steam away.
Check out our recipe for Asian Steamed Fish (Ultimate Guide & Video) to learn more ideas on how to steam without a steamer.
More Seafood Recipes
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Asian Steamed Scallops with Garlic Vermicelli
Equipment
- steamer basket or alternative steamer solution using items you have in your home.
- scallop shells or small ramekin dishes
Ingredients
- 3 ounces mung bean vermicelli cellophane (glass) noodles
- 6 large sea scallops
- 1 tablespoon oil
- ½ cup garlic
1 whole bulb (peeled and minced) This is not a typo- LOTS of garlic! - 3 whole green onions
chopped - 2 tablespoons soy sauce tamari sauce for gluten-free
- ¼ cup cilantro
optional - garnish - fresh chili peppers optional - garnish
Instructions
- Place dried mung bean vermicelli noodles (cellophane - glass noodles) in a bowl and cover with boiling water. Soak for about 15 minutes or until al dente. The noodles will start to go from white to slightly translucent. They will finish cooking the rest of the way during the steaming process. Strain vermicelli and run under cold water to stop the cooking process. Then, drain again. Set aside.
- Clean the scallops. We have included 3 methods below depending on whether you can obtain fresh live scallops in the shell, fresh or frozen scallops. (It is NOT REQUIRED to buy scallops in the half shell as you can steam in little dishes)
How to Clean Whole Live Fresh Scallops in the Shell
- Live Scallops such as diver scallops need to be cleaned within an hour of harvesting from the ocean. Use a knife or prying device to pop open the scallop shell. Then, use your knife to cut along the flat side of the shell to release the scallop from the shell. Keep the curved shell and you can discard the flatter shell. Next, there is a dark ring around the outer section of the scallop that needs to be removed by gently grabbing one end and pull it from the shell. Everything needs to be removed (gills, mantle, liver, etc.) except for the adductor muscle - the part you eat and orange roe if you wish. The next step is to detach and remove the scallops muscle from the shell. The last step is to remove the hard little muscle on the side of the scallop. This is a very small white portion that should come off easily. Rinse the scallops of all sand and grit. (FYI - you really need to wash live scallops well after the cleaning process. Scallops get stressed during this process and you need to rinse off that residue.)
Cleaned Fresh Scallops
- Check and remove any remaining hard muscle on the side of the scallop. It should come off easily with your fingers or a knife. Rinse and dry well. This little muscle is usually white. Check out our video to show how we do this.
Frozen Scallops
- Refrigerator Method - (Best Method) Remove scallops from plastic freezer bag. Place frozen scallops in a covered container in your refrigerator overnight. We like to place a dry tea towel under the scallops to soak up any moisture. Cool Water Method – Place the frozen scallops in a large bowl and cover with cool water. Check on them in 15 minutes and replace with more cool water until thawed. Do not soak in warm or hot water as bacteria love this opportunity. Do NOT use the microwave to thaw out frozen scallops as this can make then tough. Then, remove any hard muscle on the side of the scallop. Rinse and dry well.
Set Up Steamer
- If you have a proper steamer, fantastic. However, here are some options using everyday items in your home, if you do not. First find a deep pan or wok with a lid. Next, find a plate that will fit inside the deep pan or wok. Place one of these items in your deep pan or wok. 1) Metal Steamer plates2) Crossed chopsticks3) Aluminum Foil Balls Later in the instructions we will be adding the scallops and water to steam.
Prepare Scallops
- SCALLOP SHELL: If you are working with scallops on the half shell or "culinary safe scallop shells", place the scallops directly in the shell. You can steam directly in a steamer basket this way. If you do not have a proper steamer basket, place the scallops in the shell on a larger plate that will fit inside your deep pan or wok with a lid. LITTLE DISHES: If your scallops are not in the shell, place one scallop in a cute little dish like a ramekin. Then place the little dishes in a proper steamer or on a plate that will fit inside your alternative steamer set up. We were able to get 3 ramekin dishes on a plate. Now, add a very small amount of chopped fresh garlic on each scallop. (reserve the rest of the garlic for the garlic sauce)
- Next, wrap a little of the mung bean vermicelli (cellophane noodles) over your fingers and wrap around the scallop and place a little on top of scallop to help seal in the juices.
Steam Scallops
- Bamboo Steamer - add about 2 inches water to wok or large pan. Place the prepared scallops in the shell or in small little ramekin dishes directly into the bamboo steamer and put the bamboo lid on. If using the metal steamer plate, crossed chopsticks or aluminum balls steamer method, place your plate with the scallops in the shell or scallops in the ramekins on a larger plate and place on top. (watch the video to see an example). Carefully put about 2 inches water in the bottom of your pan. The weight of the dish will prevent the items underneath from floating.
- Steam scallops with vermicelli noodles for 3 to 6 minutes (depending on the size of your scallops). Very large scallops may take up to 8 minutes. The scallops are cooked when they are no longer translucent and they spring back a little bit when touched with a chopstick or fork.
Prepare the Garlic Sauce
- While your scallops are steaming, add oil to a small frying pan. Gently sauté garlic over low-medium heat until slightly translucent. (Do not brown or otherwise it will be bitter.) Then, add the green onions. If you like cilantro, you can add that as well but it is optional. Finally, add the soy sauce just until combined and remove from heat. Use tamari sauce if gluten intolerant. Set aside.
Plating
- Carefully remove the scallops from the steamer. Try not to tip the scallops in the shell or ramekins as you do not want to loose any of the delicious juices. Place about one heaping teaspoon of garlic soy mixture on top. Garnish with chili peppers, if desired.
- Serve Asian steamed scallops with Garlic Vermicelli (Zheng Shan Bei) as an appetizer or main course. Enjoy!
Video
Notes
- Raw scallops should smell sweet and fresh. If they have a strong fishy odor, they may have gone bad.
- If the option is available to you, choose dry scallops over wet scallops as they have less preservatives.
- Just because scallops are sometimes sold as fresh catch it does not necessarily mean they are fresh. They could have been previously frozen and then thawed or mishandled prior to delivery. Make sure to smell them prior to purchasing as they may have gone bad.
- Fresh diver’s scallops should be shucked, cleaned and eaten all within an hour of catching.
- Frozen scallops with keep between 2 to 3 months in the freezer.
- Fresh scallops can be stored in the refrigerator for up to 2 days but are best within one day.
mjskitchen says
one whole bulb of garlic! I love scallops with garlic but I've never been brave enough to use quite that much. But I can look at these and see that it is definitely worth a try. Now the only trick is the find the scallops. Great appetizer!
HWC Magazine says
Hi there MJ... well o course! Do you think one bulb was enough? LOL Should have we added more? Thank you MJ and take care
Liz says
What a beautiful elegant dish!! I adore scallops but I haven't swayed Bill yet. Darn it!
HWC Magazine says
Thanks so much Liz. that is just more scallops for you, right? Take Care
Heidi | The Frugal Girls says
I love how much flavor you've packed into this dish. I can't think of a more delicious way to kick off a dinner party!
HWC Magazine says
Thanks so much Heidi. The garlic vermicelli topping is always a crowd pleaser. Stay well and take care
Karen (Back Road Journal) says
Truly a show stopper appetizer that looks like it is easy to prepare after watching your video.
HWC Magazine says
Thank you Karen. We are delighted to hear that our videos are helpful and that you enjoyed our Asian Steamed scallops. Stay well and take care
John / Kitchen Riffs says
Scallops are one of Mrs KR's favorite foods (mine, too!), so we have them often. This looks terrific -- so flavorful, and so good. I poach scallops a lot -- don't steam them very often. But I gotta try this! Really nice -- thanks.
HWC Magazine says
Thank you John. We don't poach scallops often but that sounds like that has all kinds of delicious potentials too.