Ingredients
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8 live scallops on a half shell
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1 bunch (50g) cellophane noodles
Scallion Paste
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2 stalks scallions (green parts only, chopped)
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3 cloves garlic, chopped
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1 red chili (medium, chopped)
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3 tablespoons Lap Cheong or Virginia ham (finely chopped)
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Coriander leaves to garnish
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Scallion curls to garnish
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5 tablespoon grapeseed or canola oil (to garnish)
Sweet Soy
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3 tablespoons light soya sauce
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1.5 tablespoons ponzu
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3 tablespoons mirin
Directions
- Put scallions, garlic, red chilli, and Lap Cheong in blender and pulse 10 times.
- Combine 1 litre of boiling water and 1 litre of hot tap water and soak bean thread noodles for 8 minutes, drain and cut into 4 inch lengths.
- Divide noodles into 4 portions and gather neatly and placed at the bottom of 4 cleaned shells.
- Slice cleaned scallops into 3 pieces across, place 6 slices into each shell on top of noodles..
- In a small bowl combine sweet soy mixture.
- Season each scallop with salt and pepper, steam in bamboo steamer over rolling boil for 3 minutes.
- Pour off excess water from each shell.
- For each scallop shell, spread 1.5 teaspoon of scallion paste evenly amongst the 6 slices.
- Arrange coriander leaves and scallion curls on top of scallops.
- In a small dry frying pan, heat oil until you see small wisps of smoke, immediately spoon 1 tablespoon onto each shell. The oil will sizzle and may splatter.
- Finish by adding sweet soy.
