Tuesday, May 18, 2010
Chinese Steamed Fresh Garlic Scallops
You may or may not have tried this at a chinese restaurant before, but it's SO easy and very worth trying at home. The garlic-y sauce that ends up in the bottom of the shell after cooking is great poured over noodles or rice as well.
4-5 scallops, opened and cleaned (your fisherman will be glad to do this for you)
10 cloves of garlic, finely minced
1/2 tsp salt
1 mung bean thread bundle (they're usually tied in small fist sized bundles), soaked and soft
Canola oil, for frying
1. Heat some canola oil until approximately 375 degrees and fry half of the minced garlic. It helps to have a sieve to pick up all the garlic pieces when they turn golden brown. Approximately 30 seconds.
2. Mix the fried garlic with the raw garlic and add the half teaspoon of salt. The reason that I'm frying half of this is because the fried garlic becomes sweet and has a more mellow garlic-y flavour. And then the raw garlic adds a sharper, more pungent flavour to the scallops. This may seem like a lot of salt, but this salt is going to season all the scallops.
3. Spoon the garlic mixture on top of the scallops.
4. Place a few threads of mung bean noodles onto each scallop.
5. Place these scallops into a plate and then into a steamer. (I use a wok with a rack over the water). Steam for no more than 10 - 12 minutes, depending on the size of your scallops.
6. Serve hot.