Steamed scallops with glass noodles always remind me of those rare meals where the table goes quiet for a moment because everyone is just savoring the food. The first time I had this dish was at a small seafood spot in Beijing, and I still remember the balance of flavors—the sweetness of the scallop, the garlicky soy sauce, and how those slippery glass noodles drank up all the juices. Back home, I started making it for family dinners. It’s the kind of recipe that looks fancy enough to serve to guests but is surprisingly quick once you have the scallops ready.
Choosing the Right Scallops
When I shop for scallops, I always check if they’re labeled “dry” or “wet.” Dry scallops might be pricier, but you’re paying for the real deal—not water weight. They sear and steam beautifully without shrinking too much. If I can get diver scallops, I’ll treat them like gold, saving them for special occasions. For weeknight cooking, frozen dry scallops are perfectly fine; just thaw them in the fridge overnight and pat them dry before steaming.
A small tip: if you ever get scallops with the roe still attached, don’t throw it away. It has a creamy, rich flavor that makes the whole dish feel indulgent.
Making It Look Restaurant-Worthy
At restaurants, steamed scallops are usually served in their shells, which always looks impressive. If you don’t have shells lying around (I didn’t for years), small heatproof dishes work just as well. I eventually found a set of reusable scallop shells at a flea market, and now I bring them out whenever I want to make the dish feel extra special.
Cooking Notes From My Kitchen
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Glass noodles: They only need a quick soak or they’ll turn mushy once steamed. I usually test one strand with my fingers—it should be pliable but not fully soft.
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Garlic oil: Don’t rush it. Letting the garlic sizzle gently makes the oil fragrant without burning, which can turn bitter fast.
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Sauce balance: I like to taste the sauce before pouring it over. Sometimes I’ll add a pinch more sugar if the soy sauce is very salty.
One thing I learned the hard way: don’t over-steam. Even jumbo scallops are done in just a few minutes. Once they turn opaque and springy to the touch, they’re ready.
Make-Ahead Ideas
You can soak and portion the noodles in advance, and even prepare the garlic oil earlier in the day. I sometimes set up the scallops on their shells in the fridge a couple of hours before dinner, so all that’s left to do is steam and pour the sauce. This makes it perfect for entertaining because you don’t end up stuck in the kitchen while everyone else is chatting.
How I Love to Serve Them
These scallops are rich, so I like to pair them with light side dishes. A crisp cucumber salad or stir-fried greens balances things out nicely. If I’m hosting, I’ll serve them as a starter before something heartier like a clay pot rice or seafood fried noodles. For a casual night, a few steamed scallops with rice on the side make for a cozy meal.
Storing Leftovers
Honestly, steamed scallops taste best fresh out of the steamer. If you do end up with leftovers, keep them in an airtight container in the fridge and eat them within a day. Reheat them gently in the steamer—microwaving tends to make them rubbery. The noodles usually hold up better than the scallops, so don’t be surprised if you’re sneaking forkfuls of garlicky noodles from the fridge the next day.
FAQs
Can I use bay scallops instead of sea scallops?
Bay scallops are smaller and cook very quickly, so they won’t work well with this presentation. Stick to sea scallops for the right texture and size.
What can I substitute for glass noodles?
If you can’t find mung bean noodles, thin rice vermicelli is the closest swap. Just don’t use wheat noodles—they won’t soak up the sauce in the same way.
Do I need a bamboo steamer?
Not at all. A metal steamer insert in a large pot works perfectly. Just make sure the lid seals well to keep the steam trapped.
How do I know the scallops are cooked?
They’ll turn opaque and lose their glossy raw look. Press one gently—it should feel firm but not rubbery.
Steamed Scallops with Glass Noodles
There’s nothing quite like the delicate sweetness of fresh scallops paired with silky glass noodles.
Ingredients
- mung bean vermicelli noodles (about 50g / 1.76 ounces)
- sea scallops (1 pound / 450g, cleaned and rinsed)
- canola oil (3 tablespoons)
- garlic, finely chopped (2 cloves)
- light soy sauce or seasoned soy sauce (2 tablespoons)
- sugar (1/8 teaspoon)
- water (1/3 cup)
- fresh cilantro leaves (1/4 cup)
Instructions
- Begin by boiling a small pot of water, then remove it from the heat. Add the dry vermicelli noodles and stir briefly until they soften, about 30 seconds. Rinse under cold water and drain well before setting aside.
- Warm a small pan over medium heat and add the canola oil with the chopped garlic. Stir gently until the garlic just starts to sizzle, then remove from heat to cool.
- Arrange the softened noodles either in a single serving dish or evenly across scallop shells or small plates, depending on how you’d like to serve. Make sure the dish has enough of a rim to hold in the sauce.
- Set the scallops on top of the noodles and spoon a little of the garlic mixture over each one. Combine the remaining garlic and oil with soy sauce, sugar, and water in your pan. Simmer briefly and set aside.
- Prepare a steamer by bringing the water to a boil, then briefly turning off the heat while you carefully place the scallop dishes inside. Cover tightly and bring the water back to a boil. Steam scallops for 2 minutes if medium to large in size, or about 4 minutes for jumbo scallops.
- Once cooked, remove from the steamer and drain off any excess liquid if necessary. Rewarm the sauce if it has cooled, then drizzle evenly over the scallops. Finish with a sprinkle of fresh cilantro leaves and serve immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 153Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 1mgSodium 518mgCarbohydrates 22gFiber 5gSugar 2gProtein 7g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Steamed scallops with glass noodles may look like something you’d only find in a restaurant, but making them at home is straightforward and so rewarding. Every time I cook this dish, it feels like I’ve brought a little piece of that Beijing seafood experience into my own kitchen. Whether you’re preparing them for guests or just treating yourself, these scallops are proof that a few simple ingredients can turn into something unforgettable.
