Steamed scallops

By Craig Wong
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  • 8 live scallops on a half shell
  • 1 bunch (50g) cellophane noodles

Scallion Paste

  • 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)

Sweet Soy

  • 3 tablespoons light soya sauce
  • 1.5 tablespoons ponzu
  • 3 tablespoons mirin


  1. Put scallions, garlic, red chilli, and Lap Cheong in blender and pulse 10 times.
  2. 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.
  3. Divide noodles into 4 portions and gather neatly and placed at the bottom of 4 cleaned shells.
  4. Slice cleaned scallops into 3 pieces across, place 6 slices into each shell on top of noodles..
  5. In a small bowl combine sweet soy mixture.
  6. Season each scallop with salt and pepper, steam in bamboo steamer over rolling boil for 3 minutes.
  7. Pour off excess water from each shell.
  8. For each scallop shell, spread 1.5 teaspoon of scallion paste evenly amongst the 6 slices.
  9. Arrange coriander leaves and scallion curls on top of scallops.
  10. 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.
  11. Finish by adding sweet soy.


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