Hey food lovers and welcome back to scooks.com! Today, I am beyond excited to share a dish that looks like it came straight from a five-star restaurant but is secretly one of the easiest, fastest things you’ll ever make. Imagine this: tender, pearly-white scallops, steamed to absolute perfection, sitting on a delicate bed of savory, garlic-infused glass noodles. This incredible Yutan Scallops recipe brings that show-stopping elegance right into your home kitchen, and believe me when I say it’s foolproof. It’s a dish that’s light, packed with the most incredible flavor, and ready in under 20 minutes. Seriously! Let’s get cooking.
Why You’ll Love This Recipe
I mean, besides the fact that it’s ridiculously delicious? Here are a few reasons why this is about to become your new favorite seafood dish:
- Lightning Fast: You can get this stunning meal from your fridge to the dinner table in less than 20 minutes. It’s my go-to for a luxurious weeknight dinner that doesn’t feel like a chore.
- Restaurant-Quality Flavor: The magic is in the sauce! It’s a simple, yet unbelievably powerful, garlic-soy mixture that coats every single bite and makes these scallops truly unforgettable.
- Light & Healthy: Steaming is such a wonderful way to cook. It’s clean, healthy, and really lets the sweet, delicate flavor of the scallops be the star of the show.
- Incredibly Impressive: Aren’t they gorgeous? The beautiful presentation on the half shell makes this a perfect appetizer for a dinner party or a romantic main course for two. Your guests will think you slaved away for hours!
- Easy to Follow: I’ve broken down every single step to make sure you get perfect results, every single time. I promise, you can do this!
Ingredients You’ll Need
Gathering your ingredients is the first step to success with this amazing Yutan Scallops recipe. Here’s what you’ll want to grab:
For the Scallops & Noodles
- 8 large Sea Scallops: I always look for U-10 or U-12 size, which just refers to how many are in a pound. Getting them on the half shell is a huge plus for presentation! My secret tip: Always, always buy “dry-packed” scallops if you can. They haven’t been treated with phosphates, so they have a much purer flavor and a better texture.
- 1 oz Mung Bean Vermicelli (Glass Noodles): These translucent noodles are perfect for soaking up all that delicious sauce. Substitution Note: Thin rice vermicelli can also be used, just be sure to follow the soaking directions on the package.
For the Garlic-Soy Sauce
- 6 cloves Garlic: Finely minced. Yes, six! Trust me on this.
- 2 tbsp Neutral Oil: Avocado, grapeseed, or canola oil work perfectly here.
- 2 tbsp Light Soy Sauce: Substitution Note: Tamari is a great option to make this recipe gluten-free.
- 1 tbsp Shaoxing Wine: This adds an incredible depth of flavor. Substitution Note: If you can’t find it, dry sherry is the next best thing.
- ½ tsp Sugar: Just a little bit to balance the saltiness of the soy sauce.
- ¼ tsp White Pepper: It has a more subtle, earthy heat than black pepper that works beautifully with seafood.
For Garnish
- 2 Scallions: Thinly sliced on a bias for that professional look.
- ¼ cup Fresh Cilantro: Roughly chopped. If you’re not a cilantro fan, parsley works too!
- 1 tbsp Sizzling Hot Oil (Optional): This final step is a game-changer. Drizzling hot neutral oil over the herbs makes them sizzle and pop, releasing all their amazing aromas.
Step-by-Step Instructions
Ready to create some magic? Let’s walk through it together.
Step 1: Prepare Noodles and Scallops
- First things first, get those glass noodles soaking. Just pop them in a bowl and cover them with warm water. They’ll need about 10-15 minutes to get soft and pliable. Once they’re ready, drain them really well and set them aside.
- While the noodles are doing their thing, let’s prep the scallops. Give them a gentle rinse under cold water and then—this is important—pat them completely dry with a paper towel. If you’re using scallops on the half shell, give the shells a good scrub to make sure they’re clean.
Step 2: Make the Garlic-Soy Sauce
- In a small saucepan, heat your 2 tablespoons of neutral oil over medium-low heat. Add half of your minced garlic. We’re going to cook this, stirring it around, until it’s super fragrant and just starting to turn a beautiful pale gold. This should only take a minute or two, so keep an eye on it!
- Take the pan right off the heat. Now, stir in the rest of the raw garlic, the light soy sauce, Shaoxing wine, sugar, and white pepper. Give it a good mix. Your kitchen is about to smell heavenly!
Step 3: Assemble the Dish
- Now for the fun part! Grab your drained noodles and some kitchen shears, and just snip them into more manageable 3-4 inch lengths. This makes them easier to eat later.
- Divide the noodles among your cleaned scallop shells (or into small, individual heatproof dishes if you don’t have shells). Create a little nest for the scallop.
- Place one perfectly dried scallop right on top of the noodle bed in each shell.
- Spoon that glorious garlic-soy sauce evenly over each scallop. Don’t be shy!
Step 4: Steam to Perfection
- Time to get your steamer set up. Arrange the assembled scallop shells in a single layer inside your steamer basket, making sure the water underneath is simmering, not boiling like crazy.
- Pop the lid on and steam for 5-7 minutes. This is the most crucial step in our Yutan Scallops recipe. You’ll know they’re done when they turn from translucent to a milky white and opaque. Whatever you do, don’t walk away!
Step 5: Garnish and Serve
- Using tongs, carefully remove the hot scallops from the steamer. They will be hot!
- Sprinkle them generously with your sliced scallions and fresh cilantro.
- For that show-stopping, restaurant-style finish, heat 1 tablespoon of oil in a tiny pan until it’s shimmering and just starting to smoke. Immediately and very carefully, drizzle that hot oil right over the garnishes on the scallops. You’ll be rewarded with the most satisfying sizzle. Serve them right away and get ready for the compliments!
Pro Tips for Success
Want to make sure your scallops are absolutely perfect? Here are my tried-and-true tips.
- Don’t Overcook! If you take one thing away from this, let it be this: The golden rule of scallops is to not overcook them. They go from perfect to rubbery in a flash. The very moment they turn opaque, they are done. Pull them out!
- The Two-Garlic Trick: Ever wondered how restaurants get such deep flavor? Using both pan-fried and raw garlic is a classic technique. The cooked garlic becomes sweet and mellow, while the raw garlic adds that fresh, pungent kick. It creates a beautiful, complex flavor profile that’s simply divine.
- Dry Your Scallops Well: I know I mentioned it before, but it’s worth repeating. A dry surface is key! Patting the scallops completely dry ensures they steam up light and tender instead of just boiling in their own moisture.
- No Steamer Basket? No Problem! Don’t let a lack of equipment stop you. You can easily create a makeshift steamer. Just place a metal rack or three evenly spaced, tightly-rolled balls of aluminum foil in the bottom of a large pot with a tight-fitting lid. Add about an inch of water, bring it to a simmer, and place a heatproof plate with your scallops right on top of the rack or foil balls. Voila!
Storage Instructions
- To Store: Honestly, this Yutan Scallops recipe is one of those dishes that’s truly best enjoyed fresh off the steamer. If you do have leftovers, you can store them in an airtight container in the refrigerator for up to 1 day.
- To Reheat: The best way to warm them up is to steam them again for just a minute or two until they’re heated through. Please, I’m begging you, avoid the microwave at all costs! It will absolutely destroy the delicate texture of the scallops.
- Freezing: I do not recommend freezing this cooked dish, as the texture of both the scallops and noodles won’t hold up well.
Frequently Asked Questions (FAQ)
Can I make this recipe without scallop shells?
Of course! You absolutely can. While the shells make for a stunning presentation, the flavor is what matters most. You can assemble the noodles and scallops on a single heatproof plate or in individual ramekins and steam them in the exact same way.
What’s the difference between sea scallops and bay scallops?
Great question! Sea scallops are the large, meaty ones we’re using in this recipe. They’re perfect for a quick steam. Bay scallops are much smaller, a bit sweeter, and more delicate. They would cook way too quickly for this specific preparation method, so stick with the big sea scallops here.
Where can I find Shaoxing wine?
You can usually find it in the international or Asian foods aisle of most larger grocery stores. If not, any Asian market will definitely have it, and you can always find it online. If you’re in a pinch, dry sherry is the best and most widely available substitute.
Enjoy Your Culinary Masterpiece!
And there you have it! With this easy Yutan Scallops recipe, a stunning and incredibly delicious seafood dinner is always just a few minutes away. I truly hope you love the amazing flavors and see just how simple it is to create something truly special in your own kitchen.
If you make this recipe, I’d be so thrilled if you would please leave a comment and a star rating below to let us know how it turned out! We absolutely love seeing your creations, so don’t forget to tag us @scooks.com on social media. Happy cooking!
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I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.