Steamed Scallop With Glass Noodle In Golden Pepper Sauce Recipe

Soak glass noodles

Place glass noodles in a bowl and cover with 200 ml warm water. Soak 8–10 minutes until softened but not mushy. Drain and cut noodles into 6–8 cm lengths for easier plating; set aside.

Prepare scallops

Pat scallops dry with paper towel. If thick, slice each scallop horizontally into 2 thin medallions (optional) so they cook evenly. Season lightly with 1/8 tsp kosher salt on both sides and a small pinch of white pepper.

Mince garlic, shallot, and yellow bell pepper finely so they will melt into the sauce.

Heat a small skillet over medium heat. Add 1 tsp light oil and the butter. When butter is melted and foaming lightly, add minced garlic and shallot. Sauté 30–45 seconds until fragrant but not browned.

Add the minced yellow bell pepper and sauté 1–2 minutes until softened and bright yellow. Stir frequently.

Add light soy sauce, oyster sauce, fish sauce, and sugar. Stir to combine, then pour in 30 ml warm chicken or seafood stock. Simmer gently 1 minute to blend flavors.

In a small cup whisk 1 tsp cornstarch into 1 tbsp cold water to make a slurry. Slowly stir slurry into the sauce, cook 30–45 seconds until sauce slightly thickens to a glossy but pourable consistency. Taste and adjust seasoning with remaining white pepper and up to 1/8 tsp salt if needed. Remove from heat and stir in 1/2 tsp sesame oil. Keep warm.

Prepare 4 small shallow heatproof dishes or a single large shallow plate with sections. Place a small nest of the cut glass noodles in the center of each dish (about 10 g noodles per scallop).

Place one scallop (or scallop medallion) on top of each noodle nest. Spoon about 1 1/2 tablespoons of the warm golden pepper sauce over each scallop and noodles, making sure some sauce soaks into the noodles.

Bring a wok or large pot of water to a rolling boil and set up a steamer rack. Place the dishes into the steamer, cover, and steam over high heat for 3–4 minutes if scallops are whole (2–3 minutes if thin-sliced) until scallops are just opaque and springy. Do not overcook.

Carefully remove dishes from steamer. Immediately drizzle a few drops of extra sesame oil if desired and sprinkle chopped spring onion over each scallop. Add a cilantro leaf per dish if using.

Serve hot: each dish contains one scallop with glass noodles in golden pepper sauce. Estimated serving size: 1 scallop per person; total 4 servings.