A classic Cantonese seafood dish featuring tender scallops topped with fragrant garlic sauce. Steaming preserves the natural sweetness and umami of fresh scallops.
Pro Tips: 1) Choose live scallops - shells should be closed or close when touched. 2) Clean carefully to keep shells intact for presentation. 3) Two-stage garlic: fry 2/3 until golden, then add raw 1/3 for both aroma and texture. 4) Timing is critical: small scallops 5 min, large 6-7 min max. Overcooking = tough. 5) Hot oil must be smoking to release maximum aroma. 6) Vermicelli is optional but absorbs delicious juices. 7) Seasoned seafood soy sauce is more umami than regular soy sauce - recommended. 8) Total time: 20 min prep, 6 min steam. Difficulty: Intermediate. 9) Serves 2-3, perfect for entertaining.
