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8 live scallops on a half shell
1 bunch (50g) cellophane noodles
2 stalks scallions (green parts only, chopped)
3 cloves garlic, chopped
1 red chili (medium, chopped)
3 tablespoons Lap Cheong or Virginia ham (finely chopped)
Coriander leaves to garnish
Scallion curls to garnish
5 tablespoon grapeseed or canola oil (to garnish)
3 tablespoons light soya sauce
1.5 tablespoons ponzu
3 tablespoons mirin
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.
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