Asian Steamed Scallops with Garlic Vermicelli 

Need an easy but impressive recipe for entertaining? Try our Asian Steamed Scallops with Garlic Vermicelli (Suàn róng fěnsī shànbèi - 蒜蓉粉丝扇贝).  Steamed Scallops are served on the half shell with glass noodles and a Chinese garlic sauce. 

Did you know that the sound of slurping noodles is complement to the chef? There is going to be loads of slurping and ahh’s coming from the kitchen table after you serve these little seafood treats. This recipe has only 6 ingredients, is ready in under 30 minutes and has gluten-free options. 

Don't worry if you can’t find scallops in the shell or on the half shell. Our Asian scallop recipe is just as cute and delicious steamed and served in little ramekin dishes. This healthy scallop recipe can be served as an appetizer for a fun Spanish tapas party or part of a Chinese Cuisine meal.  

Jump to:

• Ingredients  
• Difference between wet, dry and divers scallops 
• How to Choose the Best?  
• Cleaning Whole Fresh Scallops in the Shell 
• How to Prep a Shucked and Cleaned Shellfish? 
• Step By Step Instruction Overview 
• Steaming in Shells vs Little Dishes 
• What to Serve with? 
• Frequent Asked Questions (FAQ’s) 
• More Seafood Recipes 
• Asian Steamed Scallops with Garlic Vermicelli

Ingredients  

There are just a handful of ingredients in our Asian steamed scallops with garlic vermicelli. Four of the ingredients are staples you probably already have at home.  

1) Sea Scallops  

• Sometimes it can be very difficult to find scallops on the half shell.  Therefore, use large fresh or frozen scallops not in the shell. Florida scallops or ones from Alaska are our favorite if you are living in the US.  We will show you how to prepare & steam them – as well as some work-arounds to get that gorgeous seafood display. 
• If you live near a fresh seafood market, purchase scallops in the shell.  
• We used sea scallops for our Asian steamed scallop recipe because Bay scallops are much smaller – about the size of a mini marshmallow.  Sea scallops are usually about the size of a regular standard sized marshmallow. In a pinch, you could place 3-4 small bay scallops in each dish or scallop shell for steaming, instead of 1 large sea scallop.  

2) Mung Bean Vermicelli Noodles

These are sometimes also called glass noodles or cellophane noodles.  The Chinese version of glass noodles are very thin and usually made out of mung beans or potato starch.  They become transparent when cooked or soaked in hot water.   

These are NOT to be confused “rice” vermicelli noodles. Rice vermicelli noodles are made out of rice and are NOT transparent but white after cooked. Could you use rice vermicelli in this recipe? Sure, but they have a very different texture compared to cellophane noodles.   (See the photo above to see the differences in rice vermicelli compared to mung bean vermicelli.)

You can buy mung bean vermicelli (cellophane noodles) in the Asian food section of your market, Asian markets or even on Amazon. As a substitute, you can use Korean Sweet potato Japchae noodles like in our Camote Bihon (Sweet Potato Noodle) recipe.  

3) Fresh Garlic

Not just a clove but a whole darn head of garlic, peeled and finely minced! The jarred garlic can be used in a pinch.  If you are a garlic lover like us, be sure to try our Garlic Pork and Dry Fried Green Beans.  

Garlic is a warming spice and pairs nicely with the neutral properties of the sweet and salty scallops. You can read more about that in our post, “Introducing the Five energies of Food”.  

4) Green Onions

We used both the white and green parts. Waste not – Want not! 

5) Soy Sauce or Tamari Sauce

If you want to keep your Asian steamed scallop recipe gluten-free, use tamari sauce.  

Difference between wet, dry and divers scallops 

Wet or Soaked Scallops HAVE been soaked in a solution of sodium tripolyphosphate to preserve and add water weight before frozen.  

Dry Scallops HAVE NOT been treated with sodium tripolyphosphate. They can be found fresh or frozen. If frozen, this is usually done immediately at sea without the addition of sodium tripolyphosphate.  

Diver’s Scallops are whole fresh scallops in the shell harvested manually from the ocean floor by professional scuba divers.  

Dry and Diver’s Scallops are preferred options as they are natural without additives and are tastier. However, we are all about using what you have on hand or whatever is available to you.  

How to Choose the Best?  

• Raw scallops should smell sweet and fresh. If they have a strong fishy odor, they may have gone bad. 
• If the option is available to you, choose dry scallops over wet scallops as they have less preservatives.  
• Just because scallops are sometimes sold as fresh catch it does not necessarily mean they are fresh. They could have been previously frozen and then thawed or mishandled prior to delivery. Make sure to smell them prior to purchasing as they may have gone bad. 
• Fresh diver’s scallops should be shucked, cleaned and eaten all within an hour of catching. 
• Frozen scallops with keep between 2 to 3 months in the freezer.  
• Fresh scallops can be stored in the refrigerator for up to 2 days but are best within one day.  

Cleaning Whole Fresh Scallops in the Shell 

Our favorite way is to ask our favorite Aberdeen wet market fish monger to please shuck and clean scallops for steaming. She always keeps one of the scallops on the half shell so we can make (Suàn róng fěnsī shànbèi - 蒜蓉粉丝扇贝) Cantonese steamed scallops with vermicelli and garlic sauce. Most generally she keeps the orange segment on, which is scallop roe. You can either keep the roe on or remove it. It is really up to personal preference.  

If you have fresh scallops that need to be shucked and no fish monger to help you, please check out this How to Prepare Scallops Video, by Seafish.  

How to Prep a Shucked and Cleaned Shellfish? 

Rinse the scallops under cool water and then dry well. Check the edges. If the tough side muscle remains (sometimes also called the beard of abductor muscle of the scallop), use your fingers or a knife to remove and discard.  

Step By Step Instruction Overview 

Outlined below are the recipe step highlights and helpful hints.  For the full and complete recipe, please see the recipe card below.  

• Soak mung bean vermicelli (also known as cellophane or glass noodles) in hot water for about 15 minutes or until pliable or softened. Drain, rinse with cold water, drain again and set aside.  
• Clean and dry scallops as discussed above.  

• Place a a scallop in a shell or little ramekin. Add a little garlic on top.
• Then, place a little of the cellophane noodles on top and tuck around the sides of the scallop. This helps keeps the juices in.  

• Set up your steamer. 

• Steam for approximately 3 to 6 minutes depending on the size of your sea scallops.  Our shellfish were large and took 4 minutes. Scallops are done when they are white and opaque. In addition, they should feel firm and spring back a little when touched with a chopstick or fork. If still mushy, they need to cook a bit longer.   
• In the meantime, place oil, garlic and green onion and sauté just until aromatic. (If you like cilantro, add about ¼ cup chopped too). Add in the soy sauce, stir and remove from heat. 

• Remove cooked Asian Steamed Scallops from steamer. Carefully brush the noodles to the sides so the scallop is peaking through. (Not required but a cuter presentation) 
• Drizzle the sautéed garlic soy mixture over the top. Garnish with chilis if desired. Enjoy!

Steaming in Shells vs Little Dishes 

As you know it can be difficult to find sea scallops on the half shell unless you live by the ocean or have an awesome fish monger with connections.  

Here is a little secret... you can get these cute little culinary safe natural baking scallop shells on Amazon. You can bake or steam in them and they are safe for cooking. These little baking shells really make this dish extra special for entertaining. A show stopper appetizer!  

For a more formal (or continental) presentation, our Asian Steamed Scallops are also super cute in small dishes or ramekins.  

Either way, these Chinese scallops, are extra delicious.  

What to Serve with? 

A fruity crispy white wine like a sauvignon blanc or dry sparkling wine is a nice wine pairing with scallops. 

If you are hosting a fun Spanish tapas party, these steamed scallops are delicious with Flame Kissed Tomato Pesto Tapas and Vegan Olive Tamponade.  

You may like to serve these steamed scallops along with our Chinese Eggplant with Garlic Sauce, Chinese Style Garlic Ribs  and our baked or Air Fryer Spring Rolls for a delicious Chinese dim sum or appetizer gathering. Serve with a little tea or maybe something a little stronger.  

If serving as a main dish, try these delicious side dishes.  

• Hong Kong Fried Rice 
• Tofu Veggie Pancakes 
• Stir Fried Romaine Lettuce 

Don’t forget dessert? A Our Chinese Pear Dessert Soup and Chewy Black Sesame Cookies are a delightful sweet ending to a meal.  

Frequent Asked Questions (FAQ’s) 

More Seafood Recipes 

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