• 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 plates

  2) Crossed chopsticks

  3) 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!