Scallops With Vermicelli Recipes

STEAMED SCALLOPS WITH VERMICELLI (HOW TO COOK SCALLOPS PART I)

Steps:

• In a large bowl, add 1 cup of boiling water and soak the vermicelli until soft.
• Remove scallop meat from the shell, grasp with starch for several minutes and then wash in the running water to remove sands. If encounter any dirty bits, remove them. Place the meat in a middle bowl and marinade with cooking wine for around 10 minutes.
• Wash the shell carefully too with a brush.
• Place some water in wok and set up the steamer. Then place the shell one by one on the steamer.
• Place a fitful amount of vermicelli on the shell firstly and then place the meat back to the shell one by one.
• Heat 1 tablespoon of oil in a pan and sauté garlic until aroma, add white part of chopped spring onions to stir fry for around 1 minute. Remove the pan off the fire and add soy sauce, salt and sesame oil. Mix well to make the garlic sauce oil.
• Scoop the garlic sauce oil to top the prepared scallops along with chopped chili pepper.
• Bring the water to a boiling and then continue to cook for 8 minutes. Transfer out and lay in serving plates. Garnish chopped spring onions on top.
• Heat up around 1 tablespoon of cooking oil in pan until there are waves on the surface. Scoop the hot oil to pour on the steamed scallops. Serve hot!

CANTONESE STEAMED SCALLOPS WITH VERMICELLI GLASS NOODLES

Steps:

• Soak vermicelli noodles in warm water for 10-20 minutes while you prepare the sauce and clean the scallops
• Mix light soy sauce, dark soy sauce, sugar, Thai chili (optional), garlic, and parsley in a bowl until the sugar dissolves
• Heat sesame oil in a pan over medium high heat and fry the ginger and scallion for a minute until fragrant
• Add oil mixture into sauce bowl and mix well. Set aside for serving
• Boil of pot of water and place steamer over it
• Clean the scallops, remove from shell, and set them aside. Drain the vermicelli and cut in half with food scissors
• Place a portion of noodles on each scallop shell. Add a scallop on top of each portion of noodles, and sprinkle some garlic on top of the scallops
• Once the water is boiling and the steamer is ready, carefully place each scallop shell into the steamer and steam for 3 minutes. You may have to do this in batches depending on the size of the steamer. I was able to fit three per batch.
• Remove cooked scallops and pour some sauce over each using a small spoon
• Sprinkle any leftover spring onions over the scallops and serve.

SCALLOPS WITH VERMICELLI RECIPE

Steps:

• 1. Combine scallops, lemon juice and parsley in glass dish to marinate while preparing sauce. 2. Heat oil and 1 tablespoon butter in large skillet over medium high heat. Cook and stir onion and garlic until onion is tender. 3. Add tomatoes with juice, basil, oregano, and thyme. Reduce heat to low, cover and simmer for 30 minutes. **4. Cook pasta and add to sauce. You can add scallops to sauce two minutes before adding pasta to cook. I prefer to do this: prepare another skillet with 1 tablespoon each of olive oil and butter to brown scallops 2 minutes on each side. Cook over medium high. You get a very nice sear. I add these to the top of the pasta/sauce. Great presentation. 5. Add half and half and nutmeg at very end, just before adding pasta.

SCALLOPS WITH VERMICELLI

Steps:

• Rinse scallops.
• Combine scallops, lemon juice and parsley in glass dish; cover and marinate in refridgerator while preparing sauce. Do not let the scallops sit for too long as this will completely cook them due to the acid in the lemon juice, so do not allow the scallops to sit in lemon juice for a period longer than while you are preparing the sauce for this recipe. (FYI: by marinating the scallops [or any seafood] in lemon juice [or any acid] you are actually using the acid in the lemon juice to "chemically" cook it. This process is called Ceviche. Although this recipe is not completely cooking in the scallops in the lemon juice, it is beginning the process so this step is important. You will complete cooking of the scallops in a skillet as this recipe calls for below.)
• In large skillet on medium heat add 1 T of butter, and olive oil.
• Add onion and garlic and sautee over medium heat just until onion is tender.
• Add diced tomatoes with juice, basil, oregano and thyme. Reduce heat to low.
• Cover and simmer for 30 minutes, stirring occasionally.
• Drain scallops from marinade.
• In another skillet, cook and stir scallops in remaining 1T of butter over medium heat until scallops are opaque (approximately 2 minutes).
• In a pot cook vermecelli to desired doneness, I prefer al dente.
• Add cream and nutmeg to tomato mixture and then combine it all with the skillet that has completed cooking scallops.
• In large bowl pour sauce & scallop mixture over cooked vermecelli.
• Garnish as desired. I use a sprig of the basil or oregano or even parsley if you used fresh herbs any will do.
• Enjoy!