* Scallops: I used 1lb of frozen scallops with their shells to serve two. Fresh scallops taste better of course, but they’re pricier and less convenient. The shells aren’t essential but are nice for presentation. * Glass noodles: As many or as little as you like, it’s really flexible. That mound you see in the picture was maybe 200g, which is a pretty conservative amount for two people. * Plenty of minced garlic and butter, much more than you think you need. * A tiny amount of soy sauce, maybe about a teaspoon per portion. You can always add, but you can’t take away. * Optional garnishes: scallions, red chilis, cilantro
**Instructions**
1. Rehydrate glass noodles in fresh water for a couple of hours, or with hot water for an hour 2. Finely slice scallion greens and a chilli pepper and reserve for garnish. Bring a pan of water to boil, for steaming the scallops later. 3. Peel and finely mince garlic cloves. Using a second pan, gently sweat minced garlic in butter until fragrant. Make sure it looks like you have more garlic and butter than you need. 4. Give the rehydrated glass noodles a few snips with kitchen shears, and mix into the garlic and butter. Season with soy sauce, stir to combine. 5. Arrange scallops on a heat-resistant plate. Top scallops with glass noodle and garlic butter mixture. 6. Steam scallops in the pain over vigorously boiling water for a few minutes. In the meantime, stir fry vegetables in residual butter and garlic in the second pan. 7. Garnish with scallion greens and chilli pepper. Serve immediately, with rice.
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Full recipe: [https://servedwithrice.com/scallops-steamed-with-buttery-garlicky-glass-noodles/](https://servedwithrice.com/scallops-steamed-with-buttery-garlicky-glass-noodles/)
**Ingredients**
* Scallops: I used 1lb of frozen scallops with their shells to serve two. Fresh scallops taste better of course, but they’re pricier and less convenient. The shells aren’t essential but are nice for presentation.
* Glass noodles: As many or as little as you like, it’s really flexible. That mound you see in the picture was maybe 200g, which is a pretty conservative amount for two people.
* Plenty of minced garlic and butter, much more than you think you need.
* A tiny amount of soy sauce, maybe about a teaspoon per portion. You can always add, but you can’t take away.
* Optional garnishes: scallions, red chilis, cilantro
**Instructions**
1. Rehydrate glass noodles in fresh water for a couple of hours, or with hot water for an hour
2. Finely slice scallion greens and a chilli pepper and reserve for garnish. Bring a pan of water to boil, for steaming the scallops later.
3. Peel and finely mince garlic cloves. Using a second pan, gently sweat minced garlic in butter until fragrant. Make sure it looks like you have more garlic and butter than you need.
4. Give the rehydrated glass noodles a few snips with kitchen shears, and mix into the garlic and butter. Season with soy sauce, stir to combine.
5. Arrange scallops on a heat-resistant plate. Top scallops with glass noodle and garlic butter mixture.
6. Steam scallops in the pain over vigorously boiling water for a few minutes. In the meantime, stir fry vegetables in residual butter and garlic in the second pan.
7. Garnish with scallion greens and chilli pepper. Serve immediately, with rice.