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Rinse the half shell scallops thoroughly and remove any dirty bits.
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Twirl a small amount of softened vermicelli around a pair of chopsticks and place them on top of the scallops.
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Heat oil in wok or pan and saute ginger until aromatic. Add garlic and chopped spring onions. At the first sight of the garlic changing to light golden brown, turn off the flame. The garlic will continue cooking in the hot oil. Add soy sauce, Chinese wine and white pepper to the oil mixture. Stir to combine well.
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Divide and spoon the topping mixture over the scallops. Steam at high heat for about 4 minutes, or until the scallops are opaque. Garnish with sliced chilli and scallions if desired.
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