Steamed Scallops with Garlic
Quick Info
- Flavor
- Savory and garlicky with a rich umami depth from the scallop. The garlic sauce is golden and fragrant, not raw or harsh.
- Texture
- Tender, silky scallop on a bed of soft glass noodles that soak up the garlic sauce
- Spice Level
- Not spicy
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The story
The dish appears at everything from street-side stalls to high-end banquets in Cantonese cooking. The technique of steaming shellfish on the half shell with fried garlic is a Cantonese classic: the steam gently cooks the seafood while the garlic oil bastes it from above. Glass noodles were added as a practical touch: they sit under the scallop and catch every drop of precious garlicky juice.
What to expect
Individual scallops arrive on their natural half shells, each one sitting on a nest of translucent glass noodles and topped with a generous heap of golden fried garlic. A drizzle of soy sauce and hot oil gives everything a glossy sheen. The scallop is tender and sweet, the garlic is mellow and nutty (not sharp; it has been fried first), and the glass noodles underneath are the hidden treasure, soaked in all the combined seafood and garlic juices.
Tips
Eat the glass noodles: they are the best part, saturated with flavor. Each scallop is typically ordered by the piece (只, zhī), so you can order a few to share. Use a spoon to scoop everything off the shell in one go.