Steamed scallops with garlic and cellophane noodles

To Rita

Yesterday was Rita’s birthday. We have known each other since Form 1 (no I am not going to give away the number of years I have come to know her =p) and we have a tradition of giving each other a bottle of perfume for birthday (though we did deviate from this tradition a number of times). This year, I am keeping our tradition and have sent her a bottle of perfume, again from Penhaligon’s. When I called her yesterday, she was rushing home to have her ‘birthday fish’ (she rejected her mom’s offer to buy her a birthday cake)! Haha great minds think alike – our birthday cravings are seafood and more seafood! So without further ado, this is my recipe for simple steamed scallops with garlic and cellophane noodles. Rita, come to London and claim your birthday scallops! =)

Serves 3 as a starter

Ingredients

1. 6 Scallops (with shell)
2. 1 bulb of garlic
3. 3 tablespoon of oil
4. 1 teaspoon of sugar
5. 1 teaspoon of salt
6. 2 tablespoons of soy sauce
7. 1 small handful of cellophane noodles
8. Spring onions to garnish

Method

• To prepare the scallops, run a blunt knife to twist and open the shell a little; then cut across the flat side of the shell to release the flesh. Remove the flat side of the shell; the scallop should still be sticking to the other side of the shell. Remove the skirt and all the black bits and retain the coral and the scallop meat.
• Chop garlic finely (or use a food processor to whiz).
• In a small pan, turn on medium heat and cook 2/3 of the chopped garlic with 3 tablespoons of oil. Let it cook until the garlic pieces turn golden brown. Add sugar and salt to taste.
• Remove from the heat and add in 2 tablespoons of soy sauce. Add in the remaining 1/3 of the garlic and mix well. (In Chinese, we call it ‘gold and silver garlic pieces’, i.e. a mixture of cooked and raw garlic.)
• Use boiling water to run through the cellophane noodles to make it softer.
• Spoon some garlic mixture on each scallop and put on some cellophane noodles.
• Steam for 6 minutes, or longer until cooked.
• Add finely chopped spring onions to garnish. Serve.